Shrimp Salad with Cucumber, Mint and Basil in Lettuce Cups

Back story: Yesterday I finally got my internet back if you haven’t read in the previous post. So I spent a good portion of the day catching up with folks, reading blogs, uploading photos, explaining myself to my mother, etc. So I sort of splurged on junk food! Luckily I planned a healthy dinner for tonight last week. As well as being healthy it's also quick to make! Today was spent cleaning and researching jam and chutney recipes and learning all about the world of canning (I feel like such a grandma sometimes- but I like it!). So dinner was late and a quick, fresh fix is what was needed. 

Anyone like shrimp salads? I remember growing up eating seafood salads that were laden with loads of mayo and/or miracle whip. Well this version is a different, lighter, take on on your standard shrimp/seafood salad. A mint pesto-like sauce is used for a fresh taste as well as cucumbers for a nice crunch and lemon zest for a citrus kick. This salad was absolutely amazing. I can eat my weight in it- so thank goodness it’s healthy!

To make the mint sauce, use a small food processor or mortar and pestal! I used my large food processor, and it took a little while to get the sauce just right. My first instinct told me to use my mini processor, d’oh! Still easy and quick, though!

This recipe is adapted from my dear friend (she just doesn’t know it yet) Ellie Krieger. Here is the original recipe.

Ingredients

·         1 pound of jumbo shrimp, cleaned

·         1 garlic clove smashed , unpeeled(optional)

·         about 10 peppercorns or your taste (optional)

·         2 mint leaves (optional)

·         1 cup fresh mint leaves

·         ½ cup fresh basil leaves

·         2 tablespoons lemon juice, separated 

·         3 tablespoons olive oil

·         1/2 English cucumber, seeded and diced (about 1 1/2 cups)

·         1 lemon, zested

·         Salt and pepper

Directions

In a large saucepan, add garlic, salt, peppercorns and mint leaves to water, then bring to boil. Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator or in a bowl full of ice. I just chucked it into the freezer while I chopped the cucumbers!

Put mint, basil and 2 tablespoons of lemon juice in food processor and pulse to coarsely chop the mint and basil. Drizzle olive oil into processor while pureeing until herbs are finely chopped.

I so elegantly chopped the shrimp to add to the salad since they were jumbo. But you do not have to!

In a serving bowl, toss shrimp, cucumber, herb mixture, zest, salt and pepper to combine. Squeeze remaining lemon juice onto salad. Put into cups for an extra elegant touch.

This will keep in the refrigerator in an airtight container for up to 2 days. Hope you enjoy as much my family did!