She Strengthens

Summer Shrimp Salad with a Twist

When the sun shines bright, our taste buds crave refreshing flavors that evoke the warmth of the season. This shrimp salad, infused with sweet mango and aromatic fresh dill, is the perfect accompaniment to a summer dinner party or outdoor luncheon.

A Symphony of Flavors

This easy-to-make salad boasts a harmonious blend of textures and tastes. The sweetness of the mango pairs beautifully with the tanginess of the Dijon mustard, while the freshness of the dill adds a bright, herbaceous note. The result is a dish that’s both elegant and effortless.

Ingredients at a Glance

• 2 tablespoons sugar
• 3 tablespoons white vinegar
• 6 tablespoons Dijon mustard
• 6 tablespoons mayonnaise
• 1 large English cucumber, peeled and cut into 1/2-inch cubes
• 1 large mango, peeled, pitted, and cut into 1/2-inch cubes
• 1 pound cooked medium shrimp, peeled and deveined, tails left on
• 2 tablespoons chopped fresh dill
• Kosher salt
• Hot sauce
• 12 Little Gem or butter lettuce leaves, washed and dried

Preparing the Dressing

In a small bowl, combine the sugar and vinegar, stirring until the sugar dissolves. Whisk in the mustard and mayonnaise until smooth. Cover and refrigerate for at least 20 minutes or overnight to allow the flavors to meld.

Assembling the Salad

In a large bowl, combine the cucumber, mango, shrimp, dill, and a pinch of salt. Pour the dressing over the top and toss to coat. Taste and adjust the seasoning with hot sauce and additional salt as needed.

Serving with Style

Arrange the chilled lettuce leaves on serving plates, top with the shrimp salad, and serve immediately. This refreshing salad is sure to impress your guests and satisfy their summer cravings.