Shrimp and pasta shell salad

Dressing first: whisk mayonnaise with a spoon of Dijon, a little ketchup, a few drops of Worcestershire, salt, a little cayenne, the juice of one lemon and plenty of chopped dill; refrigerate.

Boil the pasta shells fully in water salted with a big spoon of salt, drain, and rinse with cold water about 10 seconds so they are warm, not hot; let drain.

Cut the shrimp in half (or rough chop).

In a mixing bowl combine shells, shrimp, diced celery and finely diced red bell pepper; mix in the dressing thoroughly so it gets inside the shells.

Cover with plastic and refrigerate at least two or three hours.

Mix, check whether it needs more mayonnaise, adjust lemon, salt and cayenne, and garnish with paprika or cayenne and a sprig of dill.