I know it's not summer yet but you might want to get a head start. It's been
in the 80's F here on the desert

Shrimp Salad with Dill and Cucumber

3 quarts water
1 lemon; in wedges
1 tsp. whole black peppercorns
2 bay leaves
1 1/2 lb. medium shrimp; deveined, without shells
1/2 cup reduced-fat mayonnaise
1/2 cup onion; minced
2 cups cucumber; peeled, seeded, diced
2 Tbsp. fresh dill; chopped

Bring the water to a boil in a large pot. Add the lemon
wedges, peppercorns, and bay leaves. Add the shrimp and
cook for 3 minutes, or until the shrimp is fully done.
Drain the water and cover with ice water to cool the shrimp.

Once the shrimp is cool, drain the water and coarsely
chop the shrimp. Combine the shrimp with remaining
ingredients. Refrigerate for 1 hour, then serve.

Yield: 6 servings.

Per 1/2 cup serving:
Calories: 183
Fat: 8 g
Cholesterol: 228 mg
Sodium: 395 mg
Carbohydrate: 4 g
Dietary Fiber: 1 g
Sugars: 0 g
Protein: 24 g

Diabetic Exchanges: 3-1/2 Very Lean Meat, 1/2 Vegetable, 1 Fat

Source: "Cooking with The Diabetic Chef"