Shrimp, Cucumber, and Mango Salad |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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 | ||
| 1 | Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. |
| 2 | Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over, toss to coat. Season with salt and hot pepper suace. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad. |