Shrimp, Cucumber and Mango- Sunday Supper Salad

Mangoes and cucumbers are abundant this time of year, and each summer we highlight these ingredients in a wonderful salad.  It is easy to prepare, and when served family style, can serve a crowd.  

This salad has a mild sweet flavor with a hint of spiciness that provides a lot of flavor with minimal effort.  The whole salad can be put together in under twenty-minutes.

We have been making this salad for many years. I have no idea where the recipe came from but, it is one of our easy to prepare for friends and family favorites. 

Shrimp, Cucumber and Mango Salad

Serves 6

Ingredients:

For the dressing:

2 tablespoons distilled white vinegar

3 tablespoons sugar

6 tablespoons Dijon mustard

6 tablespoons mayonnaise

For the salad

4 large pickling cucumbers, peeled, pitted, cit into 1/2-inch cubes (about 1-1/2 cups)

1 large ripe 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 to taste

12 bibb lettuce leaves

Directions:

Mix vinegar and sugar in a small bowl until sugar dissolves.  Whisk in mustard and mayonnaise.  Cover and chill (Can be made 1 day ahead).

Combine cucumbers, mango, shrimp and dill in a large bowl.  Pour dressing over mixture.  Toss to coat. Season with salt and hot pepper sauce.  

Arrange lettuce leaves on a platter (or individual serving plates). Top with the shrimp salad.

Enjoy!