Ingredients
3
tbsp distilled white vinegar
4
large pickling cucumbers, peeled, cut into 1/2-inch cubes (about 2 cups)
1
large mango, peeled, pitted, cut into 1/2-inch cubes (about 1 1/2 cups)
1
pound cooked medium shrimp
3
tbsp chopped fresh dill
Directions
1.
Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)
2.
Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.
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