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Cucumber, Mango and Wild Shrimp Salad

Cucumber, Mango and Wild Shrimp Salad

Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture 8 Servings • 10 Min. Prep Time • 30 MIn. Chill Time
Ingredients
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

Directions:

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.

Nutrition:

Calories: 257; Calories From Fat: 114; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 158mg; Total Carbs: 16g; Protein: 20g;
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