Cucumber, Mango and Wild Shrimp Salad
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
3 tablespoons rice wine vinegar
3 tablespoons granulated sugar
6 tablespoons Dijon mustard
6 tablespoons mayonnaise
Hot pepper sauce to taste
Salt to taste
4 large cucumbers, peeled, and cut into 1/2-inch cubes
1 large mango, peeled, pitted, and cut into 1/2-inch cubes
1 pound medium shrimp, cooked and peeled
3 tablespoons fresh dill, chopped
12 leaves lettuce
- Mix vinegar and sugar in small bowl until sugar completely dissolves. Stir in mustard and mayonnaise; add salt and hot sauce. Cover and chill.
- Combine cucumbers, mango, shrimp and dill in large bowl. Pour dressing over; toss lightly to coat.
- Arrange lettuce leaves on each plate and top with shrimp salad. Garnish and serve.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 257; Calories From Fat: 114; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 158mg; Total Carbs: 16g; Protein: 20g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.