Instructions: Seafood Alternatives: crawfish, crab legs or whole crab, clams or mussels In a small bowl stir together the mayonnaise, lemon juice, dill and onion. Let stand at least 20 minutes for flavors to blend.

In a 4- to 5-quart pan, bring pickling spices and 3 quarts water to a boil. Add the potatoes and simmer uncovered until potatoes are tender when pierced, about 20 minutes. Transfer with a slotted spoon to a large serving platter and cover to keep warm.

While the potatoes cook, devein the shrimp and rinse well, leaving the shells on. Add the shrimp to the boiling water and simmer 1 minute. Add the peas and cook until the shrimp are opaque in the center, about 1 minute more.

Drain the shrimp and peas and add to the platter with the potatoes. Serve with dill sauce and/or other sauces to dip vegetables and shrimp into.

This recipe yields 4 servings.

Comments: Its not soup, but this entire meal cooks in one pot - and that sure makes cleanup easy. Dip potatoes, shrimp, peas into lemony dill sauce, or substitute prepared tartar sauce, ranch dressing or honey mustard dressing.

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