Shrimp, Cucumber, and Mango Salad

Ingredients

• 12  bibb lettuce leaves 
• 6 tablespoons dijon mustard 
• 3 tablespoons optional: dill fresh chopped
• 1 large mangos pitted peeled cut into 1/2-inch cubes ( 1 1/2 cups)
• 6 tablespoons mayonnaise 
• 6 servings pepper sauce hot
• 4 large pickling cucumbers peeled cut into 1/2-inch cubes ( 2 cups)
• 1 pound shrimp cooked
• 3 tablespoons sugar 
• 3 tablespoons distilled vinegar white

Equipment

• bowl
• whisk

Directions

1. Mix vinegar and sugar in small bowl until sugar dissolves.
2. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)
3. Combine cucumbers, mango, shrimp, and dill in large bowl.
4. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.