Cucumber Salad with Baby Shrimp and Dill (Serves 4)
This salad improves in the refrigerator overnight and if prepared in advance will minimize last minute meal preparation.
2 large cucumbers, peeled, halved and seeded
1 tablespoon salt to wilt cucumbers
1/2 cup Verjus Blanc
1/2 pound cooked bay shrimp
1 teaspoon sugar
1 ripe Roma tomato, seeds removed and diced
1/4 cup red onion, diced
1 tablespoon chopped fresh dill
1 teaspoon chopped parsley
Salt and black pepper to taste
Instructions: Slice the cucumbers about 1/4 inch thick, then combine with one tablespoon of salt in a stainless steel mixing bowl. Allow to sit for 30 minutes to draw some of the liquid out of the cucumber. In batches, the cucumber. In batches, place a handful of wilted cucumbers in a clean towel then gently but tightly ring the water out of the cucumbers. Once rid of their liquid, the cucumbers will absorb the marinade to replace the water they lost. Combine all ingredients well and refrigerate at least an hour and up to overnight before serving.