Chilled Curacao Shrimp Salad Cups with Mango, Red Onion and Fresh Dill

Bring a large pot of water to a boil with the sea salt, then reduce to a bare simmer — aggressive boiling turns shrimp rubbery.

Serves 6

Ingredients

• 1 1/4 pounds large shrimp, peeled and deveined
• 1 tablespoon fine sea salt, for the poaching water
• 1 large ripe mango, peeled and cut into small dice
• 1/2 small red onion, very finely diced
• 1 celery stalk, finely diced
• 1/3 cup mayonnaise
• 2 tablespoons plain Greek yogurt
• 3 tablespoons lime juice, freshly squeezed
• 1 teaspoon lime zest, finely grated
• 3 tablespoons fresh dill, chopped
• 1/2 teaspoon hot sauce, or to taste
• 1/4 teaspoon freshly ground black pepper
• 2 heads little gem or butter lettuce, leaves separated

Instructions

1. Bring a large pot of water to a boil with the sea salt, then reduce to a bare simmer — aggressive boiling turns shrimp rubbery.
2. Slip in the shrimp and poach 90 seconds to 2 minutes, just until they curl and turn opaque pink through the thickest part.
3. Drain immediately and plunge the shrimp into a bowl of ice water. Leave 5 minutes until thoroughly cold, then drain and pat completely dry.
4. Cut each shrimp into two or three bite-sized pieces and refrigerate while you build the dressing.
5. Whisk together the mayonnaise, yogurt, lime juice, lime zest, hot sauce and black pepper until smooth and glossy.
6. Fold the chilled shrimp, diced mango, red onion and celery into the dressing, then stir through the chopped dill. Taste and adjust with more lime or hot sauce.
7. Cover and chill at least 45 minutes so the flavors settle and the salad firms up enough to hold its shape in a leaf.
8. Just before serving, arrange the lettuce leaves on a chilled platter and spoon the shrimp salad generously into each cup.
9. Curacao sits far enough south to escape the hurricane belt and close enough to South America to borrow its fruit, and this kind of cold shrimp salad reflects both — Dutch-influenced creamy dressings meeting tropical mango and lime. Serving it in crisp lettuce leaves rather than on bread keeps it light enough for a hot afternoon and means nothing goes soggy on the platter. Everything can be assembled hours ahead and spooned into the cups at the last second.

Nutrition (estimated, per serving)

• Calories: 218 kcal
• Protein: 20g
• Fat: 11g
• Carbohydrates: 11g
• Fiber: 2g
• Sugar: 8g
• Sodium: 640mg