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Shrimp and Cucumber Salad

Serves: 4

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Shrimp and Cucumber Salad recipe on the web!!


   _ cup shrimp small, cooked, peeled, and cleaned
   _ cucumbers
   _ tablespoon salt
   ___ cup sour cream dairy
   _ tablespoon mayonnaise
   _ 1/2 teaspoons lemon juice
   ___ teaspoon dry mustard
   ___ teaspoon salt
   ___ teaspoon dill weed
   _ head lettuce shredded


Prepare shrimp (or use 1 can [4 1/2 ounces] small deveined shrimp, drained and rinsed). Refrigerate in covered bowl. If canned shrimp are used, cover with ice water to which 1 tablespoon lemon juice has been added. Halve cucumbers lengthwise; slice very thin. Put into bowl, sprinkle with 1 tablespoon salt, and let stand 30 minutes. Drain cucumbers, pressing out excess liquid. Combine cucumbers with sour cream, mayonnaise, lemon juice, mustard, 1/8 teaspoon salt, and dill in clean bowl; cover and chill for 2 hours. Just before serving, stir drained shrimp into cucumbers. Serve over bed of shredded lettuce.


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