Shrimp Salad With Cauliflower
|Medium shrimp||2 1⁄2 Pound (In The Shell)|
|Cauliflower head||1 Medium, cut into 1 inch florets|
|Mayonnaise||1 Cup (16 tbs)|
|Plain yogurt||1 Cup (16 tbs)|
|Grainy mustard||1⁄3 Cup (5.33 tbs)|
|Chopped fresh dill||6 Tablespoon|
|Cucumber||1 , scored and thinly sliced (For Garnish)|
|Carrots||1 Large, peeled and shredded (For Garnish)|
1. Cook the shrimp in a large pot of salted boiling water, uncovered, until they are pink and slightly firm to the touch, 1 to 2 minutes. Pour into a colander and rinse under cold running water to stop the cooking; drain well. Shell the shrimp, and devein if desired. Place in a large bowl. Add the cauliflower, cover and refrigerate.
2. In a small bowl, combine the mayonnaise, yogurt, mustard and dill; blend well. Add to the shrimp and cauliflower; toss well. Cover and refrigerate for at least 2 hours or preferably overnight.
3. Arrange the cucumber slices deco-ratively around the salad on individual plates or a serving dish and garnish with shredded carrot.