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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/ILxlCm97ZVbd5Z4dmFsr/95743a63f402511faebe0571af97e4.jpg "Easy Shrimp Salad with Mango and Cucumber")
Easy Shrimp Salad with Mango and Cucumber
30 min
Sweet, ripe mango and aromatic fresh dill are the surprises in this easy shrimp salad adapted from Epicurious. It’s an elegant first course for a warm-weather dinner party or a summer luncheon outside on the terrace.
30 min
Ingredients
number of servings
1
- 2 tbl sugar
- 3 tbl white vinegar
- 6 tbl Dijon mustard
- 6 tbl mayonnaise
- 1 large english cucumber, peeled and cut into /2 inch cubes
- 1 large mango, peeled, pitted, and cut into /2 inch cubes
- 1 lb cooked medium shrimp, peeled and deveined, tails left on
- 2 tbl chopped fresh dill
- Kosher salt
- spicy sauce
- 12 little gem or butter lettuce leaves, washed and dried
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Directions
1. Step
Place the sugar in a small bowl, add the vinegar, and stir to dissolve. Whisk in the mustard and mayo. Cover tightly and set aside in the fridge to chill, at least 20 minutes and as long as overnight.
2. Step
In a large bowl, combine the cucumber, mango, shrimp, dill, and a big pinch of salt in large bowl. Add the dressing and toss to coat. Taste and season with hot sauce and additional salt, if needed.
3. Step
Arrange the lettuce leaves on chilled serving plates, top with the shrimp salad, and serve.
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