 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
The longer the cucumbers stand in the vinegar, the more limp and flavorful they become. Chill salad up to 2 hours. Ingredients:
8 ounces cooked, peeled, and deveined shrimp (31 to 40 per lb.), tails removed |
2 english cucumbers (about 1 1/2 lb. total), rinsed |
1/3 cup rice vinegar |
2 tablespoons sugar |
2 teaspoons soy sauce |
1/3 cup unsalted roasted peanuts, chopped |
Directions:
1. Rinse shrimp; drain well. Cut in half lengthwise. Thinly slice cucumbers.
2. In a bowl, mix vinegar, sugar, and soy sauce. Add cucumbers and shrimp; mix to coat. Top with peanuts just before serving (see notes).
|
|