Tsatsiki Shrimp Salad

Name: Tsatsiki Shrimp Salad
Cuisine: Shrimp
Ingredients: • 2 cups minced, peeled, seeded cucumber (about 11⁄2 cucumbers); • 1 teaspoon salt; • 1 cup plain yogurt; • 2 garlic cloves, minced; • 2 tablespoons extra-virgin olive oil; • 2 tablespoons chopped fresh dill; • 1 1⁄2 pounds peeled Simply Boiled Shrimp (page 2); • freshly ground black pepper

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Ingredients

• 2 cups minced, peeled, seeded cucumber (about 11⁄2 cucumbers)

• 1 teaspoon salt

• 1 cup plain yogurt

• 2 garlic cloves, minced

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons chopped fresh dill

• 1 1⁄2 pounds peeled Simply Boiled Shrimp (page 2)

• freshly ground black pepper

Instructions

In a sieve, toss the cucumber with salt, and let it drain for one hour. Press out as much liquid as possible. Squeeze the cucumber dry in paper towels, then transfer to a bowl.

Stir in the remaining ingredients. The salad is best served immediately, but it can be kept covered and chilled for up to 24 hours. Stir it well if it becomes watery.

Serves 4 as a main course or 8 as an appetizer

Thanks to Leslie Glover Pendleton for this recipe

Prep Time: N/A

Cook Time: N/A

Category: Salad

Seafood Type: Shrimp