Creamy Cucumber Shrimp Salad

INGREDIENTS:

1 pound cooked shrimp, peeled and deveined
2 large cucumbers, thinly sliced
1/2 red onion, thinly sliced
1 cup cherry tomatoes, halved
1/4 cup fresh dill, chopped
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Salt and pepper to taste

DIRECTIONS:

Thinly slice the cucumbers and red onion.
Halve the cherry tomatoes.
In a large bowl, combine the cooked shrimp, sliced cucumbers, red onion, cherry tomatoes, and chopped dill.
In a small bowl, whisk together the sour cream, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth and creamy.
Pour the dressing over the shrimp and vegetable mixture.
Gently toss to combine until all ingredients are evenly coated with the dressing.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled.