Shrimp and Cucumber Salad

 Have you ever made something that's so good, you have trouble not finishing off the entire recipe by yourself?  

I was introduced to this salad by a friend, and could not stop eating it.  In fact, I made a bit of a pig of myself; I went for seconds and may have gone for thirds, but memory fails me on that one.   All I know is that it was so good and I had to make some for myself.   And then, me being me, I decided to add in some Sweet peppers I had on hand, and well, it was good before, but this added a certain little extra.     

This is a great low-carb meal, and yes, it does have mayonnaise in it. You could probably sub in either low-fat mayo or even Greek yogurt, but why?  

I will also add a bit of caution here, because of the vinegar in the sauce/marinade, it can make the shrimp go a bit 'mealy', but honestly, it doesn't matter, cause the overall taste is wonderful    And while it tasted amazing, I had to take more pictures of it. 

I kinda loaded up on shrimp, and that was not a problem.   The only thing that might have added to the meal, a nice warm piece of my homemade No-Knead bread.   Slathered with butter, of course.    And I have to admit to eating the rest of it for breakfast and lunch the next day.    And life was good.   I'm planning this for dinner again next week.  

It's that good.  

Shrimp Cucumber Salad

Yield: 2-3

Author: Sid's Sea Palm Cooking - Adapted from many recipes

This salad is brilliant on its own or with a nice slab of homemade bread. Quick and easy to put together, as well as totally delicious.

Ingredients

sauce

• 2 Tbsp. Cider or Rice Vinegar
• 2 Tbsp. Sugar
• 4 Tbsp. Dijon Mustard or Whole Grain mustard
• 4 Tbsp. Mayonnaise
• 3 Tbsp. Chopped fresh Dill
• Whisk together and set aside while you prepare the other ingredients

Instructions

Salad

1. 4 pickling cucumbers or small seedless ones, or a single English Hothouse cucumber cut into cubes.
2. 1-2 large ripe mangoes, cut into 1/2 inch cubes
3. 1 lb. Cooked shrimp cut into either halves or thirds
4. 1-2 small sweet red, yellow or orange peppers, cut into 1/2 inch slices
5. Combine all the cut-up ingredients in a bowl, then pour the sauce/marinade over them. Toss to combine and place in the fridge for an hour or so before serving. Season with salt and hot pepper sauce if desired. Serve and enjoy.

Estimate only

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