It had such great potential, but when it came time to serve it, it's like the dressing totally disappeared in the salad. You couldn't taste it for anything. I whipped up an extra batch of the dressing on the spot, but even after pouring that over, we still couldn't taste it. We ended up eating tons of leftover salad - it makes a huge amount - with some store-bought cucumber tzatziki dressing.

I also made this for a baby shower and again for a family get together. Some of my notes: It makes a lot! Had loads left over both times - a good thing. I doubled the dressing and added (horrors!) ranch dressing at the end to make it creamier. The shrimp does, indeed, only take a few seconds to turn pink if thawed. Cut back on the dill if using anything other than fresh cut.

I have not served this yet, but I will say that based on the taste of the dressing, this will be fantastic (the lemony/dijon/creamy taste is divine)! I added red bell pepper, red onion and fresh parsley to the cucumber and dill. It looks so colorful; I can't wait to eat it for dinner!

this recipe was the hit of our daughter's babyshower today. it is so tasty and refreshing. several guests requested the recipe. it is sooooo simple to make yet delicious.

Wonderful! I used a 2 lb. bag of jumbo shrimp and used the full lb. of pasta. Increased the dressing a bit and also added feta cheese. Got the dill and kirby cukes fresh out of the garden!

Great recipe

Shrimp cooks extremely fast, and you don't want to overcook it or it will be tough. 30 seconds in boiling water is probably about right, depending on the size of your shrimp. Frozen would take a little longer.

I can't possibly believe thqt shrimp can cook in 30 seconds---must be a misprint !! I also would like to weigh in on requesting the nutritional information.

i added celery,blk.olives.1/4 cup of peanuts,and 2 slices of pineapple,what a wonderful salad. osbomeet