Shrimp Salad with Cucumber and Mint
- 2 pounds medium shrimp, cleaned
- 1 cup fresh mint leaves
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/2 English cucumber, seeded and diced (about 1 1/2 cups)
- 1 lemon, zested
- Salt and pepper
Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.
This will keep in the refrigerator in an airtight container for up to 2 days.
Eating Healthy in 2009. Copyright 2006 Ellie Krieger, All Rights Reserved.