Cajun Shrimp and Marinated Cucumber Salad


8 ounces large uncooked shrimp, peeled with tails on (about 20), thawed
1 teaspoon Cajun or creole seasoning (like Tony Chachere's), divided
1 tablespoon freshly squeezed lemon juice or white/white wine vinegar
1 whole English cucumber, sliced thinly
2 tablespoons white wine vinegar (red wine vinegar also works well)
3 tablespoons olive oil, divided (optional)
1/4 cup prepared pico de gallo
salt and pepper to taste


Preheat broiler to high.
Place shrimp on a small rimmed baking sheet. Sprinkle with 1/2 tsp cajun seasoning, lemon juice (or vinegar), 1 T oil (if using) and pinch or two of salt and black pepper.
Place in the oven on the upper third rack. Broil for 3-5 minutes until shrimp is completely opaque and pink.
Meanwhile, place cucumber slices in a bowl and toss with remaining 1/2 tsp cajun seasoning, 2 T vinegar, 2 T olive oil (if using), and salt and pepper to taste.
Divide cucumbers between two bowls, top each with half of the shrimp and a couple spoonfuls of pico de gallo.


This colorful bowl of flavors combines Cajun-spiced shrimp and marinated cucumbers (something that I fell in love with while living in Austria). If you're making this ahead of time, the cucumbers get better the longer they sit, and the whole salad would be great cold as well




Thursday, November 4, 2010 - 4:26pm

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