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There's something magical about the rejuvenating atmosphere that spring ushers in after a harsh northeastern winter

cooked medium shrimp peeled and deveined (I use the 41-60 count bag) 8 oz imitation crab or cooked lump crab cup red onion cup green onion cup finely chopped celery 2 tbsp fresh dill chopped salt/pepper to taste Dressing 3/4 cup mayonnaise 1/4 cup sour cream or Greek yogurt 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1-2 clove garlic minced Salt and pepper to taste 1 teaspoon Old Bay seasoning or more to taste 1 teaspoon hot sauce Instructions Prepare the Salad Ingredients: In a large bowl, combine the cooked shrimp, imitation crab (or lump crab), red onion, green onion, celery, and fresh dill

Elegant Simplicity: The solid red chiffon with ruffle accents offers a sleek, sophisticated look I adore

This style is simply spectacular