Makes 6 servings

3 tablespoons distilled white vinegar
3 tablespoons sugar
6 tablespoons Dijon mustard
6 tablespoons mayonnaise

4 large pickling cucumbers, peeled, cut into ½-inch cubes
1 large mango, peeled, pitted, cut into ½-inch cubes
1 pound cooked, peeled and deveined medium shrimp
3 tablespoons chopped fresh dill
Hot pepper sauce
12 Bibb lettuce leaves

Mix vinegar and sugar in a small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill.

Combine cucumber, mango, shrimp and dill in a large bowl. Pour dressing over; toss to coat. Season with hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.