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" In 4-quart saucepan, place eggs and enough cold water to cover by 1 inch. Heat to boiling on high; remove from heat. Cover and let stand 5 minutes. With slotted spoon, transfer eggs to colander. Rinse eggs under cold water until cool enough to handle; peel and cut in quarters. Set aside 12 quarters for garnish. From lemon, squeeze 3 tablespoons juice and reserve. To same saucepan of water, add lemon rind and dill stems; heat to boiling on high. Add shrimp, reduce heat to maintain bare simmer, and cook 3 minutes or until shrimp just turn opaque throughout. Drain, rinse under cold water until cool, and drain again. Discard lemon rind and dill sprigs. In same pan, place potatoes and enough cold water to cover. Add 1 teaspoon salt. Heat to boiling on high, cover, and reduce heat to simmer 15 minutes or until just tender; drain well. While potatoes cook, heat 3-quart saucepan of water to boiling on high. Add snap peas and frozen peas. Cook 2 minutes or until bright green; drain well. In large bowl, whisk yogurt, mustard, 1 tablespoon lemon juice, and 1/4 teaspoon each salt and freshly ground black pepper. Add hot potatoes, onion, celery, shrimp, eggs, and half of chopped dill. Fold gently until well combined. In another large bowl, whisk vinegar, oil, remaining 2 tablespoons lemon juice, and 1/8 teaspoon each salt and freshly ground black pepper; add all peas and remaining dill. Toss until well coated. Spoon shrimp salad into center of serving platter, then spoon pea mixture all around. Garnish with reserved egg quarters and serve immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a14150/shrimp-salad-spring-pea-mix-recipe-ghk0512/?src=shelter_footer>