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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.
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Ingredients
number of servings
1
- 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
30 min.
1. Step
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.
2. Step
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.
3. Step
Arrange the lettuce leaves on chilled serving plates, top with the shrimp salad, and serve.
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