Total Calories: 179
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.
This Shrimp and Cucumber Salad recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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