Shrimp salad with pasta, cucumbers and tomatoes

Ingredients:

• 450 g (16-20 pcs.) peeled and gutted shrimp (remove tails)
• 450 g of spiral pasta
• 2 cups grape tomatoes, halved
• 2 cups diced long seedless cucumber
• 5 lemons, halved
• 2 teaspoons of honey
• 1 cup fresh dill (chopped leaves, save stems)
• 1/2 cup extra-virgin olive oil
• Coarse salt and freshly ground black pepper

Preparation:

1. In a large bowl, combine the juice of 3 lemons, honey, and chopped dill. Slowly whisk in the olive oil until the dressing emulsifies. Season with salt and pepper.
2. Bring a large saucepan of water to a boil. Add the juice of the remaining 2 lemons, dill stems, and 1/2 cup salt. Add the shrimp and cook until pink and cooked through, 3-4 minutes. Remove the shrimp with a slotted spoon and place in a bowl with the dressing. Stir to combine.
3. Bring the shrimp liquid back to a boil. Add the pasta and cook until al dente, 9-10 minutes. Drain and rinse the pasta under cold water to stop the cooking and cool. Remove the dill stems.
   
   Add the pasta, tomatoes, and cucumbers to the bowl with the shrimp and mix well. Season with salt and pepper.