Shrimp and Cucumber Salad with Dill Vinaigrette

Name: Shrimp and Cucumber Salad with Dill Vinaigrette
Yield: 8 Servings
Ingredients: 8 cups water; 5 tablespoon fresh lemon juice; 1 teaspoon salt; 1 teaspoon whole black peppercorns; 24 uncooked large shrimp, peeled, tails left intact, deveined; 3 large English hothouse cucumbers; 1/3 cup safflower oil or grape seed oil; 1/3 cup Champagne vinegar or white wine vinegar; 2 medium shallots, minced; 3 tablespoons chopped fresh dill; 1/4 teaspoon sugar; 8 large butter lettuce leaves

By Georgeanne Brennan Susan Herrman Loomis

May 31, 2002

Recipe notes