Carrot salad with shrimp and cucumbers

I learned to cook this dish of Greek cuisine in my early youth. I always liked shrimp and I collected any clippings from newspapers and wall calendars, where I came across recipes for food from them. So I found myself with this simple culinary recipe and now I very often make cucumber-carrot salad with shrimp. Cooking is simple, and the taste is absolutely amazing. That's why he's among my favorites. I put frozen shrimp in the microwave for about fifteen minutes on defrosting mode, then I remove the shells and disassemble the shrimp into fibers. At this time, I cook potatoes with carrots in one saucepan. When they are cooked and cool enough, I cut them into small cubes. I fill half of the vegetables with mayonnaise and put them in the center of the dish, spread the shrimp on top. I put the remaining cubes of potatoes and carrots on the rim of the dish. I chop dill and sprinkle it with this Greek culinary miracle. You can always arrange a small holiday for yourself if there is a package of shrimps in the freezer, and a culinary recipe for cucumber-carrot salad with shrimps is at hand. Such food rarely leaves anyone indifferent, and seafood lovers are completely delighted and certainly put it on their plates several times. Most often you have to double the amount of ingredients, but there is usually enough for dinner in a close friendly circle.