2 lbs. med. size shrimp, shelled and deveined
1 c. sour cream
1 c. Hellmann's mayonnaise
2 c. seedless green grapes, washed and dried
1/2 c. chopped fresh dill or more to taste
Salt and freshly ground black pepper to taste
Lettuce leaves

Bring 4 quarts salted water to a boil and drop in the shrimp. Cook 1 minute and empty shrimp into a colander set in the sink. Cool shrimp in colander. Place shrimp into a bowl. In a separate bowl, whisk sour cream and mayonnaise together. Pour dressing over shrimp and toss gently. Add the grapes and toss again. Finally, sprinkle on the chopped dill; add salt and pepper to taste. Toss once more and refrigerate, covered, for at least 4 hours.

Just before serving, taste and add more seasonings, if desired. Toss again and arrange on lettuce leaves and serve immediately. Serves 6 as main course, 8 as a first course.