Cucumber and Shrimp Salad
Serves 4 as an Appetizer
3 Seedless Cucumbers
1 Purple Onion
4 T Rice Wine Vinegar
1 T Cooking Sherry
1 tsp. Sugar
1 tsp. Low Sodium Soy Sauce
1 tsp. Fish Sauce
¼ tsp. Red Pepper Flakes
PREPARATION & 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.
Recipe and Photo Courtesy of Kim Byer
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