Oriental Shrimp and Cucumber Salad
|Teriyaki sauce||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Rice vinegar||1 Tablespoon|
|Freshly squeezed lemon juice||1 Tablespoon|
|Chopped fresh dill||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Minced pared ginger root||1⁄2 Teaspoon|
|Shrimp||1⁄4 Pound, shelled, deveined, cooked and cut lengthwise into halves|
|Seeded sliced cucumber||1⁄2 Cup (8 tbs)|
|Thinly sliced red onion||1⁄4 Cup (4 tbs)|
|Cherry tomatoes||6 , cut into halves|
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.
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.