Shrimp Salad For A Really Hot Day

Too hot to be outside today. . .the mosquitos are thriving wonderfully in this humidity.  I saw what I though was a dragonfly whiz by earlier, but now I'm not so sure.  So, in an effort not to get carried away by something winged and buzzing, no yardwork today.

8oz shrimp cooked - then cut in bite-size pieces

  (chicken would also work well in this salad)

2 ribs  celery

1 med onion

2 mini sweet peppers

3 dill pickles

1 lemon - zested and juiced

1-1/2c frozen peas - thawed

Sour cream, plain greek yogurt or mayonnaise

Sea salt, fresh ground pepper, dill, seasoned salt, etc. 

~ 1c dry pasta - cooked, rinsed in cold water and drained ~ optional

Put shrimp in medium bowl.  Add the vegetables, sliced, chunked or chopped, the lemon zest, some or all of the juice, peas and the 'binding' ingredient.  Mix together, check for seasoning and add whatever you would like to bring out the flavors.  If using pasta, add that now, toss, chill and serve. . .Lin