Farm Report

Shrimp, Mango and Cucumber Salad

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

Directions

  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.)
  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.

 

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