Shrimp and Cucumber Salad from The University Club


1/2 Lb Boiled shrimp
2 Tbsp diced Yellow Onion
2 Tbsp diced Red Bell Pepper
2 Tbsp diced Celery
2 Tbsp diced Cucumber
1/3 cup Mayo
1 tsp Rice Vinegar
1/8 tsp crushed Red Pepper
1 tsp Seafood Base
1 tsp dried Dill


Boil shrimp in mild seasoned water. Drain, chill and rough chop for later use.
In a mixing bowl, combine rice vinegar, mayo, seafood base, pepper, and dill. Mix until smooth. Add vegetables and shrimp. Mix and coat evenly.
Place on plate with salad of choice and enjoy!