Shrimp pasta salad with cucumber and dill

Happy New Year Sung Ryen!
Love,
Mom & Dad

Serves 4
Ingredients
Coarse salt and pepper
3/4 lb. large shell pasta
1 lb. large peeled shrimp, tails on (if desired)
1 English cucumber, halved langthwise and thinly sliced
1/2 cup roughly chopped dill (or Italian parsley)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard

1. In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again.

2. Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day).

3. Add dressing to pasta mixture, and toss to combine.