Shrimp And Cucumber Salad With Dill Vinaigrette Recipe
Servings: 8
Ingredients
- 8 c. water
- 5 Tbsp. fresh lemon juice
- 1 tsp salt
- 1 tsp whole black peppercorns
- 24 x uncooked large shrimp peeled, deveined,
- Â Â with tails left intact
- 3 lrg English hothouse cucumbers
- 1/3 c. safflower oil
- Â Â (or possibly grapeseed oil)
- 1/3 c. Champagne vinegar
- Â Â (or possibly white wine vinegar)
- 2 med shallots chopped
- 3 Tbsp. minced fresh dill
- 1/4 tsp sugar
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 8 lrg butter lettuce leaves
Directions
- Combine first 4 ingredients in large saucepan; boil 10 min. Add in shrimp; cook just till opaque in center, about 1 minute. Drain. Transfer shrimp to bowl. (Can be made 1 day ahead. Cover; chill.)
- Peel cucumbers and cut lengthwise in half. Using spoon, scrape out seeds and throw away. Coarsely grate cucumbers. Transfer cucumbers to bowl of ice water. Whisk oil, vinegar, shallots, dill, and sugar in medium bowl; season with salt and pepper. (Cucumbers and vinaigrette can be made 3 hrs ahead. Cover; chill.)
- Drain cucumbers well. Transfer to paper towels; pat dry. Return cucumbers to bowl. Add in 1/4 c. vinaigrette to bowl with shrimp and toss. Add in remaining vinaigrette to cucumbers; toss to coat. Arrange 1 lettuce leaf on each of 8 plates. Using slotted spoon, divide cucumbers among lettuce leaves. Top each serving with 3 shrimp.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 8 servings | |
| Calories 108 | |
| Calories from Fat 84 | 78% |
| Total Fat 9.48g | 12% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 332mg | 14% |
| Potassium 81mg | 2% |
| Total Carbs 1.57g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.47g | 0% |
| Protein 4.48g | 7% |
