Shrimp Salad with Cucumber and Mint

Ingredients

• 1 cup mint leaves fresh
• 2 tablespoons juice of lemon 
• 1  lemon zest 
• 3 tablespoons olive oil 
• 6 servings salt and pepper 
• 2 pounds shrimp cleaned

Equipment

• food processor
• bowl

Directions

1. Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
2. Put mint and lemon juice in food processor and pulse to coarsely chop the mint.
3. Drizzle olive oil into processor while pureeing until mint is finely chopped.
4. In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.
5. This will keep in the refrigerator in an airtight container for up to 2 days.