Serves: 6
Ingredients:
1 tablespoon honey (or more to taste)
1 cup fresh dill, fronds chopped, stems reserved
1/2 cup extra-virgin olive oil Sea salt and freshly ground black pepper
2 lemons - juiced
1-1/2 pounds 16 - 18 count shrimp, peeled, tails removed and deveined
1 pound fusilli pasta
2 cups grape tomatoes, halved
2 cups diced English cucumber
Directions:
In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.
Bring a large stockpot of water to a boil. Add the juice of the 2 lemons, the dill stems and salt to taste. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes.
Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.
Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.
Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper.
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