Thayer Allyson Gowdy
YieldsMakes about 6 servings
The longer the cucumbers stand in the vinegar, the more limp and flavorful they become. Chill salad up to 2 hours.

How to Make It

Step 1
1

Rinse shrimp; drain well. Cut in half lengthwise. Thinly slice cucumbers.

Step 2
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).

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

Step 1
1

Rinse shrimp; drain well. Cut in half lengthwise. Thinly slice cucumbers.

Step 2
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).

Ebi Sunomono
karter-kiev.net

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