To make the shrimp:
Bring 2 quarts of water to a boil and add lemon halves, after 2 minutes, add Florida pink shrimp and allow to cook until they are pink in color. Immediately, plunge the shrimp into an ice bath to cool. Drain and set aside in a small bowl in the refrigerator.
To make the dressing:
In a blender cup, combine half of the Dandy® Super Sweet Corn, the Dijon mustard, and red wine vinegar. Blend on high. Slowly add the olive oil until the mixture is smooth, and salt and pepper to taste.
In a medium bowl, combine the chilled, cooked, and drained Florida pink shrimp, the Dandy® Diced Celery, Dandy® Radish Ministicks, and the white onion. Toss well. Then add the dressing, dill, and remaining corn kernels. Then toss again. To serve, spoon into a serving dish, serve with Saltine Crackers or lettuce leaves and enjoy as a great warm weather dish.