Iced Dill Zucchini
|Medium zucchini||2 Pound|
|Peeled cooked shrimp||1 Cup (16 tbs) (Small Ones)|
|Vinegar||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced (Large Clove)|
|Bay leaf||1 , crumbled|
|Dill seeds||2 Teaspoon|
|Brown sugar||1⁄4 Cup (4 tbs)|
|White onion||1 (Crisp Ones)|
|Lettuce leaves/1/2 cup shredded iceberg lettuce||4|
|Sour cream/Mayonnaise||4 Tablespoon (If Desired)|
|Chopped fresh dill/Parsley||2 Tablespoon|
Cut unpeeled zucchini crosswise on a slant into longish ovals about 1/2 inch thick.
Cook gently in 2 cups boiling water with about 1 teaspoon salt until crisp tender, 4 to 5 minutes.
Drain cooking liquid and save it.
Place zucchini in a bowl and add shrimp if you're in the money.
Combine vinegar with cooking liquid, garlic, bay leaf, dill seeds and brown sugar.
Simmer 6 to 10 minutes and pour over zucchini.
Add onion, thinly sliced and separated into rings.
Cover and chill overnight or several days.
Serve as salad in crisp lettuce leaves or in nests of shredded iceberg lettuce.
Drizzle some of the pickle liquid over salad as a light dressing.
If you want a heavier dressing, top with a little sour cream or mayonnaise.
Sprinkle with fresh dill or parsley.