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This is from a sushi feature in Sunset Magazine. But the shrimp in this salad isn't raw. It looked so good; I'm saving it here for later and sharing with you. The cucumbers become more flavorful, the longer you soak them. You need to chill it up to 2 hours, but 30 minutes at the very least.
- 8 ounces cooked peeled and deveined shrimp, tails removed (31 – 40 per pound
- 2 English cucumber, about 1 1/2 pounds total, rinsed
- 1/3 cup rice vinegar
- 2 tablespoons Sugar
- 2 teaspoons soy sauce
- 1/3 cup unsalted dry roasted peanuts, chopped
Rinse and drain shrimp then cut in half lengthwise – blot dry with papertowels to remove excess water.
Slice the cucumbers thinly.
In a pretty bowl, combine the vinegar, Sugar and soy sauce, then mix in the cucumbers and shrimp.
Chill at least 30 minutes, up to 2 hours is best.
Garnish with peanuts just before serving.