5 lemons, halved
2 tsp. honey
1 cup fresh dill, fronds chopped and stems reserved
1/2 c. extra virgin olive oil
salt and pepper
1 lb. 16/20 shrimp, peeled and deveined
1 lb. small pasta such as fusilli or macaroni
4 cups chopped fresh vegetables of choice
In a medium bowl, whisk together the juice of 3 lemons, the honey, and the chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Set aside.
Bring a large pot of water to boil. Add the juice of the remaining 2 lemons, a handful of salt and the dill stems. Add the shrimp and cook until opaque, about 4 minutes. Remove with a slotted spoon. Set aside to cool.
Bring the poaching liquid back to a boil. Add the pasta and cook until al dente. Drain and allow to cool.
Chop the shrimp into large pieces. Add to the vegetables along with the pasta. Pour on the dressing and stir to coat well.
Serve over a bed of lettuce.