CUCUMBER SHRIMP SALAD
(adjust amounts to suit yourself)
Peel and very thinly slice cucumbers. (I use the thinnest slicer on my grater) Put in a colander and sprinkle with salt and after about 20 minutes, pat them dry with paper towels. This helps get rid of excess moisture that can make the salad watery.
Thinly slice and chop an onion and toss with the sliced cukes.
Thaw and drain frozen or fresh cooked/peeled shrimp.
Mix with cukes and onions.
Mix equal parts of sour cream and mayo. Add chopped parsley or chives (or both) for a dash of colour and finely minced fresh dill (or dried dill). Mix with cukes and taste for seasoning. If necessary, add a bit more salt and some pepper and a dash of lemon juice. Chill.