Baby Shrimp & Dill Salad

Can we all just agree that the holidays fell on the perfect days this year!?  I don’t know if we really did get more vacation days but it sure felt like it and I’m not complaining.  We’ve been back to work for a day now and it’s already Thursday, yippee! And we’re going to have a new boiler by tomorrow and no longer have to rely on space heaters, yippee!

Today I wanted to share a quick lunch idea from my regular rotation.  It’s great because you can keep some canned shrimp on hand and have this little salad whipped up in under 5 minutes.  If you don’t have any fresh dill, it’s still great without it.  You can eat it as is or eat on a sandwich or over a green salad.

Cheap, healthy & fast! My kind of recipe!

Enjoy!

WHAT MAKES ME HAPPY:

My pink polka dot slippers.

I bought these a few years back from my friend Anne.  She used to import them from a lady that made them in Peru.  They are so comfortable and warm, they instantly make me happy when I slip them on. How can you wear these things and be sad or mad?  I appreciate them so much more ever since our furnace blew and the floors are flippin freezing!

Don’t you like how my slippers, socks & pants match so well here?  I tend to be on the cutting edge of fashion trends. You’ll see everyone wearing this pink/brown/purple color combination soon. Just you wait!! HA!

Baby Shrimp & Dill Salad

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Ingredients

• 1 can baby shrimp
• 1 tablespoon plain greek yogurt
• 1 teaspoon mayonnaise
• 1 tablespoon fresh chopped dill
• sprinkle curry powder
• salt & pepper (to taste)