Shrimp, Cucumber, and Mango SaladLisa Hubbard
What to drink: Sparkling wine would pair well with these sweet-spicy flavors.
Recipe information
Yield
Makes 6 servings
Ingredients
3 tablespoons distilled white vinegar
3 tablespoons sugar
6 tablespoons Dijon mustard
6 tablespoons mayonnaise
4 large pickling cucumbers, peeled, cut into 1/2-inch cubes (about 2 cups)
1 large mango, peeled, pitted, cut into 1/2-inch cubes (about 1 1/2 cups)
1 pound cooked medium shrimp
3 tablespoons chopped fresh dill
Hot pepper sauce
12 Bibb lettuce leaves
Preparation
Step 1
Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)
Step 2
Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.
