½ pound shrimp
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 English hothouse cucumber
½ teaspoon salt
¼ cup plus 2 tablespoons sour cream
3 tablespoons mayonnaise
2 tablespoons white wine vinegar
¼ cup chopped fresh dill
1 garlic clove, minced
½ teaspoon sugar
Freshly ground black pepper, to taste
2 Roma tomatoes, seeded and diced
Preheat the oven to 400 degrees.
Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool. Refrigerate for at least 4 hours.
Cut cucumber in half by slicing down the middle lengthwise. Scoop out the center seeds. Cut into thin slices and place in a colander with the salt.. Toss with salt and let sit in sink at least 30 minutes to drain the water out. While the cucumber is draining, make the dressing. Whisk together the sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl. Pat the cucumber dry with a paper towel, then toss it and tomatoes with the dressing. Top with the chilled shrimp.
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