Mo's Vegetable and Shrimp Dip

40 ml Mye’s Japanese Dressing
100 g mayonnaise (I prefer Hellman’s)
1 cucumber
1 carrot
2 celery stalks
½ broccoli
¼ cauliflower
10 stalks asparagus
20 medium-sized boiled shrimp
½ lemon and parsley for garnish

1. Thoroughly mix Mye’s Japanese Dressing with mayonnaise and place in glass cup, (Sprinkle paprika or chopped parsley on top, if desired.) Cut cucumber, carrots and celery into bite-sized sticks. Cut broccoli and cauliflower into bite-sized pieces and boil in salted water for 20 seconds. Remove from water and place in cold water immediately before draining. Cut off bottom end of asparagus, boil in salted water for about 1 minute, then place in cold water.If using fresh shrimp, boil in salted water for 1 min., then peel off shell leaving tail.
2. Place bowl of dip on the center of a large platter and arrange vegetables and shrimp around it. Garnish with lemon and parsley.