Makes 2 servings.

1/2 lb. large shrimp
1 large Red Dog cucumber, peeled, seeded, and cut into 1″ dice
Kosher salt
2 Red Dog rainbow carrots, shredded
1/4 small red onion, thinly sliced
1/8 cup mayonnaise
1/8 cup plain yogurt
1/2 Tbsp white vinegar
1.5 Tbsp fresh dill, chopped, divided
Freshly ground black pepper
2 handfuls Red Dog arugula

Bring a medium pot of salted water to a boil. Add the shrimp and cook until they turn pink and rise to the top of the pot, about 4 minutes. Drain the shrimp, run under cool water, and peel. Chill in the fridge for an hour.

Meanwhile, put the cucumbers in a colander, sprinkle with salt, and let drain for 30 minutes. Transfer to a large bowl and add the carrots and onion. 

In a small bowl, mix the mayonnaise, yogurt, and vinegar together. Fold into the cucumber mixture and gently toss together. Add the shrimp, 2 tablespoons of the dill, and the pepper to taste and toss again. Taste and adjust the seasonings, if necessary. The salad can be made ahead of time and will keep, covered, in the fridge, for up to 4 hours. 

To serve, arrange the arugula in two salad plates. Spoon the cucumbers and shrimp over the arugula and garnish with the remaining dill.