Cucumber Ribbon Salad with Grilled Mint Shrimp

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of this Cucumber and Shrimp Salad recipe.

YIELD: Serves 4 as an Appetizer

INGREDIENTS: 
3 Seedless Cucumbers
Cilantro
Mint
1 Purple Onion
16-20 Shrimp
Peanuts

Dressing:
4 T Rice Wine Vinegar
1 T Cooking Sherry
1 tsp. Sugar
1 tsp. Low Sodium Soy Sauce
1 tsp. Fish Sauce
1 Lime
¼ tsp. Red Pepper Flakes


METHOD:
3 Extra-long Seedless Cucumbers, peeled and “ribboned” with a ribbon cutter (an inexpensive, waffled metal peeler that can be found at any Asian food store).

1 double-handful bunch Cilantro, chopped.

1 double-handful bunch Mint, chopped.

Small portion of a Purple Onion, cut into thin-as-a-new moon slivers.

Dress Salad in a mixture of 4 T Rice Wine Vinegar, 1 T Cooking Sherry, 1 t Sugar, 1 t low sodium Soy Sauce, 1 t Fish Sauce, juice of 1 Lime, 1/4 t Red Pepper Flakes. Whisk together, taste and adjust flavor for sweet/salty balance.

16-20 Shrimp, peeled, tails intact, quickly grilled on stove top, rolled in fresh mint.

Handful of Roasted Salted Peanuts, chopped.

In a large bowl, combine Mint, Cilantro, Onion and Cucumber. Cover with dressing and let soak for a few minutes. With tongs, twist 1/4 of mixture onto a salad plate and top with chopped peanuts and shrimp.

Serves 4 as an appetizer.

Recipe and Photo Courtesy of:
Kim Byer
The Paper Apron – a Food Blog
The Paper Apron is a food blog written by South Carolinian Kim Byer, a hobby chef who fell in love with the art of cooking as a child. As “Chef-in-Editor” of The Paper Apron, she brings her favorite seasonal and, often, Southern fare to life, complete with colorful, mouth-watering pictures and punctuated with tips on the culinary arts, travel and entertaining.  Visit:  www.PaperApron.com

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