Shrimp and Cucumber Salad with Dill Vinegrette

Bon Appetit this month was so fabulous!  Valene hosted and this was the complete menu: 

 

 

Shrimp and Cucumber Salad with a Dill Vinegrette  (I think my favorite dish of the night.  I'm craving it as I type.)

 

Smoked Salmon Rolls
Sourdough bread

Main Course:

Spice rubbed Chicken Breast (Valene did thighs)

Lemon Pistachio Pilaf

Fresh Corn on the Cob

Bake Fresh Tomatoes with Mozzerella

Riced Cauliflower with a Chutney topping

I made a fresh Lemon Cake with Lemon Curd and Raspberries

 

 

Shrimp and Cucumber Salad with Dill Vinegrette

• 8 cups water
• 5 tablespoon fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon whole black peppercorns
• 24 uncooked large shrimp, peeled, tails left intact, deveined
• 1  
• 3 large English hothouse cucumbers
• 1/3 cup safflower oil or grape seed oil
• 1/3 cup Champagne vinegar or white wine vinegar
• 2 medium shallots, minced
• 3 tablespoons chopped fresh dill
• 1/4 teaspoon sugar
• 1  
• 8 large butter lettuce leaves

Recipe Preparation

• Combine first 4 ingredients in large saucepan; boil 10 minutes. Add shrimp; cook just until opaque in center, about 1 minute. Drain. Transfer shrimp to bowl. DO AHEAD Can be made 1 day ahead. Cover; chill.
• Peel cucumbers and cut lengthwise in half. Using spoon, scrape out seeds and discard. Coarsely grate cucumbers. Transfer cucumbers to bowl of ice water. Whisk oil, vinegar, shallots, dill and sugar in medium bowl; season with salt and pepper. DO AHEAD Cucumbers and vinaigrette can be made 3 hours ahead. Cover; chill.
• Drain cucumbers well. Transfer to paper towels; pat dry. Return cucumbers to bowl. Add 1/4 cup vinaigrette to bowl with shrimp and toss. Add remaining vinaigrette to cucumbers; toss to coat. Arrange 1 lettuce leaf on each of 8 plates. Using slotted spoon, divide cucumbers among lettuce leaves. Top each serving with 3 shrimp.