- Place the shrimp in a pot of salted cold water. Bring to a boil. Drain and immediately rinse under cold water to stop the cooking. Drain and pat dry with paper towel. Refrigerate.
- With a melon baller, scoop out 1 ½ cups (240 g) of melon balls. Place in a bowl. Add the shrimp, tomatoes and gently combine with the remaining ingredients.
- In a small bowl, whisk together all of the ingredients. Season with salt and pepper.
- Serve the salad in plates. Drizzle with the cocktail sauce and garnish with dill sprigs, if desired.
To save time, you can use precooked frozen shrimp and skip step 1 of the recipe.