Total Calories: 89
In alarge saucepan over high heat, bring water, lemon and salt to a boil. Add shrimp. Return to a boil reduce heat to low and simmer for 2 to 3 minutes or until pink and firm. Drain and rinse with cold water. Transfer to a medium bowl. Cover and chill at least 1 hour.
Just before serving, peel cucumbers. Halve lengthwise, scoop out seeds and cut crosswise into 1/4 -inch slices. Add to shrimp and stir to combine. Place puff bowl on a serving platter line with lettuce. Mound salad in center. Spoon on some dressing sprinkle with parsley.
To serve, spoon out salad cut bowl into wedges. Pass remaining dressing separately.
Note: If using individual puff bowls, place on individual plates and eat directly from bowls.
This Surf Salad In Puff Bowl recipe is from the Summer Salads Cookbook. Download this Cookbook today.
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