Shrimp, Cucumber, and Mango Salad
['3 tablespoons distilled white vinegar', '3 tablespoons sugar', '6 tablespoons Dijon mustard', '6 tablespoons mayonnaise', '4 large pickling cucumbers, peeled, cut into 1/2-inch cubes (about 2 cups)', '1 large mango, peeled, pitted, cut into 1/2-inch cubes (about 1 1/2 cups)', '1 pound cooked medium shrimp', '3 tablespoons chopped fresh dill', 'Hot pepper sauce', '12 Bibb lettuce leaves']
Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)
Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.
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