Make-Ahead Marinated Cucumber Salad With Radishes, Dill, And Shrimp Recipe

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 small shallot, minced (about 2 tablespoons)
• Kosher salt and freshly ground black pepper
• 1 cup sliced radishes (4 to 5 radishes)
• 1 large cucumber, sliced 1/8-inch thick
• 1/4 cup dill fronds
• 2 tablespoons roughly chopped fresh parsley leaves
• 2 tablespoons unsalted butter
• 1 teaspoon Old Bay seasoning
• 3/4 pound large shrimp, peeled and deveined

1. In a medium bowl, whisk together oil, vinegar, and shallot. Season to taste with salt and pepper. Add radishes, cucumbers, dill fronds, and parsley and toss to coat. Set aside.
2. In a medium skillet, heat butter over low heat until melted. Stir in Old Bay and cook until foaming subsides, about 30 seconds. Add shrimp, season to taste with salt and pepper, and cook over low heat until just pink, 3 to 4 minutes total. Transfer to a plate and let cool. Pack salad and shrimp separately in to-go containers and refrigerate at least 4 hours and up to overnight. To serve, arrange shrimp on top of salad and serve.

extravirgin olive oil, apple cider vinegar, shallot, kosher salt, radishes, cucumber, dill, parsley, unsalted butter, bay seasoning, shrimp

Taken from www.seriouseats.com/recipes/2013/05/make-ahead-marinated-cucumber-salad-radishes-dill-shrimp-recipe.html (may not work)