Cucumber, Mango and Wild Shrimp Salad
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 8
Prep Time: 10 Min.
Cook Time: n/a
Chill Time: 30 MIn.
Prep Time: 10 Min.
Cook Time: n/a
Chill Time: 30 MIn.
What you need:
* 3 Tbsp. rice wine vinegar
* 3 Tbsp. sugar
* 6 Tbsp. Dijon mustard
* 6 Tbsp. mayonnaise
* hot pepper sauce to taste
* salt to taste
* 4 large cucumbers, peeled, and cut into 1/2-in. cubes
* 1 large mango, peeled, pitted, and cut into 1/2-in. cubes
* 1 lb. medium shrimp, cooked and peeled
* 3 Tbsp. fresh dill, chopped
* 12 leaves lettuce
* 3 Tbsp. sugar
* 6 Tbsp. Dijon mustard
* 6 Tbsp. mayonnaise
* hot pepper sauce to taste
* salt to taste
* 4 large cucumbers, peeled, and cut into 1/2-in. cubes
* 1 large mango, peeled, pitted, and cut into 1/2-in. cubes
* 1 lb. medium shrimp, cooked and peeled
* 3 Tbsp. fresh dill, chopped
* 12 leaves lettuce
What to do:
1. Mix vinegar and sugar in small bowl until sugar completely dissolves. Stir in mustard and mayonnaise; add salt and hot sauce. Cover and chill.
2. Combine cucumbers, mango, shrimp and dill in large bowl. Pour dressing over; toss lightly to coat.
3. Arrange lettuce leaves on each plate and top with shrimp salad. Garnish and serve.
* Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
2. Combine cucumbers, mango, shrimp and dill in large bowl. Pour dressing over; toss lightly to coat.
3. Arrange lettuce leaves on each plate and top with shrimp salad. Garnish and serve.
* Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
Nutritional information:
Calories: 257; Calories From Fat: 114; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 158mg; Total Carbs: 16g; Protein: 20g;