Recipe: Mini Shrimp Salad

Serves 4

• 2 cups Mini Shrimp (Shrimp from Matane)
• 1 Large Cucumber, diced
• 1/3 cup 35% Cream
• 1/4 cup Lemon Juice
• 1/4 cup Freshly Chopped Dill
• 3 tbsp Chives, chopped
• 1 tsp Paprika
• 1/2 tsp Ground Coriander
• Salt and pepper, to taste
• Lemon slices, to garnish

1. In a pot over medium heat, cook the shrimp for 2 minutes. Drain and let cool to room temperature, or in fridge.
2. In a salad bowl, mix everything together, garnish with lemon slices and serve.

Note: Where I live, these shrimp are a delicious treat in the summer, and in a salad they taste best when chilled in the fridge!

(Source: moietcie.ca)