Shrimp And Cucumber Salad With Dill Vinaigrette

Recipe Ingredients

8 cups	1896ml	Water
5 tablespoons	75ml	Fresh lemon juice
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Whole black peppercorns
24		Uncooked large shrimp - peeled, deveined,
		With tails left intact
3		English hothouse cucumbers (large)
1/3 cup	78ml	Safflower oil
		= (or grapeseed oil)
1/3 cup	78ml	Champagne vinegar
		= (or white wine vinegar)
2		Shallots - minced (medium)
3 tablespoons	45ml	Chopped fresh dill
1/4 teaspoon	1.3ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Butter lettuce leaves (large)

Recipe Instructions

Combine first 4 ingredients in large saucepan; boil 10 minutes. Add shrimp; cook just until 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 discard. 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 hours ahead. Cover; chill.)

Drain cucumbers well. Transfer to paper towels; pat dry. Return cucumbers to bowl. Add 1/4 cup vinaigrette to bowl with shrimp and toss. Add 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.

Source:
Bon Appetit, June 2002

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