: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
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.
Ingredients
- 2 tablespoon sugar
- 3 tablespoon white vinegar
- 6 tablespoon Dijon mustard
- 6 tablespoon 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 tablespoon chopped fresh dill
- Kosher salt
- spicy sauce
- 12 little gem or butter lettuce leaves, washed and dried
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Directions
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.
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.
Arrange the lettuce leaves on chilled serving plates, top with the shrimp salad, and serve.
Comments (1)
This was listed as a breakfast item, in today's TASTElist. It is not. It IS a lunch or supper item.
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TASTElistEasy Shrimp Salad with Mango and Cucumber
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.
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.
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.
Arrange the lettuce leaves on chilled serving plates, top with the shrimp salad, and serve.
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