Shrimp Salad with Cucumber and Mint

1. 1

   Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.

2. 2

   Put mint and lemon juice in food processor and pulse to coarsely chop the mint.

3. 3

   Drizzle olive oil into processor while pureeing until mint is finely chopped.

4. 4

   In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.

5. 5

   This will keep in the refrigerator in an airtight container for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.