-2 tsp honey
-1 oz fresh dill, fronds chopped, stems reserved
-1/2 cup extra virgin olive oil
-salt and pepper
-1 1/2 lbs medium shrimp, peeled, deveined, with tails removed
-1 lb pasta (rotini, bows, shells, etc)
-2 cups grape tomatoes, halved
-1 cucumber, peeled and roughly chopped
Whisk together the juice of 3 lemons, honey and chopped dill. Slowly, whisk in the olive oil. Add 1 tsp salt and 1 tsp pepper. Give it a good stir and set aside.
Bring a large pot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1 Tbs salt. Add the shrimp and cook for 3-4 minutes. Using a slotted spoon, remove the shrimp and add it to the dressing. Toss to coat.
Bring the liquid from pot back to a boil. Add the pasta and cook according to package directions. Drain the pasta in a colander. Rinse with cold water until pasta is cooled. Remove the dill stems.
Add the cooled pasta, along with the tomatoes and cucumber to the salad. Give it one last good stir and serve. Enjoy!
Slightly adapted from a foodnetwork.com recipe.