Dilled Shrimp, Mango, and Cucumber Salad

A nice starter salad to serve during a multi-course meal. Tasty, not too filling, but leaves your guests wishing you’d served more.

Ingredients

• 6 oz. Cooked Shrimp (30-40 count) – quartered
• 1 large or 2 small mangos
• 8 oz – Cucumber
• 0.25 cup Red onion – finely diced
• 3 TBL Fresh dill – chopped
• 1 TBL Olive oil
• 2 TBL Apple cider vinegar
• Salt and pepper to taste

Process

1. Mise en Place – measure and prepare ingredients prior to starting
   1. If shrimp is in the shell, thaw out, then saute until shells turn pink. Let cool then peel. Cut into quarters.
   2. Mango – peel, then cut into .25″ thick x .75″ long strips
   3. Cucumber – peel. slice along length then use spoon to scoop out seeds. Thinly slice
2. In a mixing bowl, combine all the ingredients and season with salt and pepper.
3. Refrigerate until ready to serve. I like to serve on a leave of lettuce.