Fresh shrimp and dill salad 8/15/07

1 large bag of cooked shrimp, medium-sized, peeled and de-veined

1/2 large purple onion, thinly sliced

1/2 jalapeño, diced

1 tablespoon of minced garlic

1 cucumber, peeled, deseeded and julienned

1 1/2 cup of white vinegar

1/2 cup of olive oil

(to taste) salt and pepper

3/4 cup of sugar

1 tablespoon of chopped fresh dill

 

In a medium mixing bowl, combine vinegar, oil, salt and pepper, garlic,
sugar, and jalapeño.  Whisk and let stand for 10 minutes.

In a deep Tupperware-type container, spread out the shrimp, cucumber
and onion.  Pour the dressing mixture over the shrimp onion and
cucumber.  Put lid on the container.  Shake thoroughly and
refrigerate for at least 30 minutes (for best results, refrigerate
for 12 hours). 

Serves 6.