Hi David - Here are two dips for shrimp you might like, plus an easy salad idea. Add a
potato salad (with a dijon viniagrette instead of mayonnaise dressing) or a rice or
couscous salad, and a simple fresh fruit and cheese finale with good bread and crackers.

One of my favorite sauces to go with cold shrimp is a remoulade - here is a recipe for an
easy version (this is a small batch but you can increase it without a problem):

Remoulade Sauce
1/4 cup mayonnaise
2 tablespoons crème fraîche or sour cream (or nothing!)
2 cornichons (sour gherkins), minced, or 1 tablespoon minced dill pickle
1 tablespoon minced fresh parsley leaves
2 teaspoons fresh lemon juice
1/2 teaspoon capers, minced
1/2 teaspoon Dijon mustard
a pinch dried tarragon, crumbled (or use fresh)

In a small bowl stir together mayonnaise, crème fraîche, cornichons, parsley, lemon juice,
capers, mustard, tarragon, and salt and pepper to taste until combined well.
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My friend served this salsa with grilled swordfish once, but I think it would also make a
great dip for cold shrimp. If you decide to grill the shrimp ahead of time, this would be a
perfect accompaniment.

Pineapple Salsa

1/2 large pineapple, peeled, cut into 1/2-inch-thick slices, cored (or use canned crushed
pineapple, well drained, and skip grilling)
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons minced jalapeño chili
juice of 1 lime
2 tablespoons olive oil
salt and pepper to taste
1-1/2 teaspoons finely chopped fresh mint (optional)

Sprinkle pineapple slices with salt and pepper. Grill pineapple until just tender, about 4
minutes per side. Cool and chop. Place in bowl; mix in onion, cilantro, chili, remaining 2
tablespoons oil and 2 tablespoons lime juice. Season salsa with salt and pepper.
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Here is a nice, cool salad that is simple but a little different.

Green Salad
serves 8

Dressing:
2 tablespoons lemon juice
3 tablespoons olive oil
3 tablespoons cream (mayonnaise can be used)
salt and pepper to taste
Salad ingredients:
1 cup thinly sliced celery (slice on a diagonal for looks!)
1/2 cup very thinly sliced fresh fennel (or use more celery)
1 cup thin cucumber slices
1 bunch EITHER watercress OR arugula
2 ounces (about) Parmigiano-Reggiano cheese (in one piece)

Mix all dressing ingredients together (note - for a picnic, mix in a jar to take along so you
can shake it up before pouring over the salad. Also note that I don't like too much
dressing on this salad, but you might want to increase amounts if you like a lot of
dressing).
Wash watercress or arugula VERY well and remove tough stems. Mix other salad
ingredients except cheese. Toss with dressing and serve, shaving cheese with a vegetable
peeler over top (note - for picnic, shave ahead of time and place in a separate container).