Oriental Shrimp and Cucumber Salad Recipe
Ingredients
| Teriyaki sauce | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Rice vinegar | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon, squeezed | |
| Fresh dill - 1 tablespoon, chopped (OR Dillweed - 1/2 teaspoon | ||
| Garlic | 1 Clove (5gm) | |
| Ginger root | 1/2 Teaspoon, minced | |
| Shrimp - 1/4 pound, shelled, deveined, cooked and cut lengthwise into halves | ||
| Cucumber - 1/2 cup, seeded and thinly sliced | ||
| Red onion | 1/4 Cup (16 tbs), thinly sliced | |
| Lettuce leaves | 8 | |
| Cherry tomatoes | 6 | |
Directions
MAKING
1) In a large non-aluminium mixing bowl, combine together the oil, teriyaki sauce, lemon juice, vinegar, garlic, dill and gingerroot. Mix well.
2) Add the cucumber, shrimp and onion. Toss to coat.
3) With plastic wrap, cover the bowl and refrigerate for a minimum of 30 minutes.
SERVING
4) With lettuce, line a serving platter and top with the shrimp mixture as well as the tomato halves. Serve slightly chilled or at room temperature. The salad is a delectable and nutritious appetizer as well as side dish.
1) In a large non-aluminium mixing bowl, combine together the oil, teriyaki sauce, lemon juice, vinegar, garlic, dill and gingerroot. Mix well.
2) Add the cucumber, shrimp and onion. Toss to coat.
3) With plastic wrap, cover the bowl and refrigerate for a minimum of 30 minutes.
SERVING
4) With lettuce, line a serving platter and top with the shrimp mixture as well as the tomato halves. Serve slightly chilled or at room temperature. The salad is a delectable and nutritious appetizer as well as side dish.
Chef
