Cucumber salad with shrimp

Ingredients for 4 servings:

• 2 m.-large cucumber(s)
• 125 g prawn(s), peeled and cooked
• 150 g yogurt, 0.1% fat
• 150 g sour cream
• 1 tbsp sour cream
• 1 bunch dill, fresh
• 1 half lemon(s)
• some salt
• some cayenne pepper
• some sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Total time approx. 25 minutes

not only a pleasure in summer

Rinse the cucumbers thoroughly under running water, halve them lengthwise, and scoop out the cores with a spoon. Then, using a cucumber slicer, cut the deseeded cucumber halves into thin slices. Toss them in a bowl with a generous pinch of salt and a little sugar. Set aside for about 15 minutes. This process draws out some of the liquid from the cucumbers so the salad isn’t too watery. In the meantime, thoroughly mix the yogurt with the sour cream and the sour cream. Finely chop the dill and add it. Rinse the shrimp and pat them dry with a paper towel. Now you can drain off any liquid that has run out of the cucumbers and toss the cucumber slices together with the shrimp and the yogurt and sour cream sauce. Season to taste with the juice of half a lemon, a pinch of cayenne pepper, and a little more salt if desired. If you prefer the salad dressing to be even thinner, you can add a splash of sparkling water until the desired consistency is reached.