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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. What you need:
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+ 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 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. Nutritional information:
Calories: 257; Calories From Fat: 114; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 158mg; Total Carbs: 16g; Protein: 20g;
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