Cucumber Shrimp Salad
- 1 lb cooked bay shrimp
- 1 cucumber chopped
- 1/4 cup diced onion
- 2 celery stalks chopped
- 1 Tbsp olive oil
- Juice from half a lime
- juice from half a lemon
- 1 clove garlic minced
- 1 Tbsp fresh dill chopped finely
- 1/4 tsp salt
- 1/2 tsp pepper
Combine all ingredients and mix thoroughly.
Prepare salad directly in packing container to save on clean up time.
If using dried dill, use 1 tsp.
Pack in a container with a twist top or snap lid.
*Be sure to keep this dish very cold with ice packs in your bag and ice in the hotel room. Best if eaten in the first day or two of a trip to ensure the shrimp doesn't go bad.