Poor Man's Lobster Salad

2 lbs. shrimp, cleaned, cooked, cooled, chopped
1 lb. small shells pasta
6 cups cut corn (from 8 ears, or 2 lb. frozen)
12 green onion, both white & green parts, thinly sliced
yellow bell pepper, chopped small
orange bell pepper, chopped small
2 pints grape tomatoes
1 1/2 c. mayonnaise
1 c. sour cream
1/2 c. fresh squeezed lemon juice (4 lemons)
1 1/2 c. minced fresh dill
2 tsp. black pepper
4 tsp. salt

Save a couple of the shrimp & a little of each veggie to garnish top of salad if taking to a party--can be very pretty.

Add 1 tsp. salt and approx. 2 tbsp. olive oil to 1 gallon of water and bring to boil. Add pasta shells, return to boil for 7-10 minutes to desired firmness. Add corn to water for last 2 minutes, cooking until corn is tender. Drain pasta & corn well in colander, DO NOT RINSE, then place in large mixing bowl, cool. Add shrimp, green onion, peppers and tomatoes, toss gently to combine. In small bowl, whisk together the mayonnaise, sour cream, lemon juice, salt & pepper until smooth. Pour over the pasta & mix well. Stir in the dill. Cover with plastic wrap and chill thoroughly to allow flavors to marry. Serve chilled or at room temperature. (My brother-in-law mistakenly heated it up in the microwave & loved it!)

Serving Size: Makes 22 1 cup servings

Number of Servings: 22

Recipe submitted by SparkPeople user SAUGUSTYNIAK.