Recipe courtesy of Ellie Krieger

Shrimp Salad with Cucumber and Mint

Name: Shrimp Salad with Cucumber and Mint
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H3M0.000S
Total time: P0Y0M0DT0H18M0.000S
Yield: 6 servings
Ingredients: 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

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Level: Easy
Total: 18 min

Prep: 15 min
Cook: 3 min

Yield: 6 servings

Nutrition Info

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Ingredients

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

Directions

Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.
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.