Cucumber and Shrimp Salad
- 4 cucumbers, peeled and cut into thick slices
- 14 oz (400 grams) shrimp, cooked, peeled, and deveined
- 3 and 1/2 fl oz (100 ml) double cream
- Juice of 1 lemon, strained
- 1 teaspoon paprika
- 2 tablespoons fresh flat-leaf parsley, chopped
- Put the cucumbers and shrimp in a salad bowl.
- Mix together the cream and lemon juice in a bowl, stir in the paprika and season with salt.
- Pour the dressing over the salad, sprinkle with parsley and toss well.