Preparation / Directions:
In a large pot bring the water and salt to a boil. Add the shrimp and
celery,
and cook for 1 minute. Drain and cool to room temperature. In a small
saucepan blend the vinegar, mustard, sugar and salt. Whisk in the cream.
Cook over medium heat just to simmering, stirring constantly. Remove the
pan
from the heat and mix in the dill. Slowly whisk in the oil. Arrange the
lettuce leaves on plates and divide the shrimp mixture among them. Top with
onion slices and then drizzle dill dressing over each serving. Offer fresh
ground pepper at the table. Makes 6 servings.
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