Photo by Tom McCorkle for The Washington Post
This refreshing and healthful shrimp salad is just the thing to satisfy your appetite, while keeping you cool on a hot summer day. Made with quenching cucumber slices and a pesto-like mint dressing, it’s as beautiful as it is tasty and simple to prepare. Make Ahead: The dressing may be made up to 1 day ahead.
Bring a large pot of water to a boil. Meanwhile, prepare a large bowl of ice water. Add the shrimp to the boiling water, return to a boil, then cook until the shrimp is pink and just cooked through, 1 to 2 minutes. Drain the shrimp, then transfer them to the bowl with ice water and let cool completely. Drain the shrimp again, pat dry and transfer to a large bowl.
Place the mint, lime juice, shallot or onion, salt and pepper in the small bowl of a food processor fitted with a blade. Process until everything is minced, stopping to scrape the sides down once or twice as needed. With the processor running, drizzle in the oil and process until emulsified.
Add the dressing and cucumber to the bowl with the shrimp and toss to coat. Taste and season with additional salt and lime juice, if needed. Serve right away.