The longer the cucumbers stand in the vinegar, the more limp and flavorful they become. Chill salad up to 2 hours.
Makes about 6 servings
Caloriesfromfat 35 %
Protein 11 g
Fat 4.4 g
Satfat 0.7 g
Carbohydrate 8.7 g
Fiber 2 g
Sodium 200 mg
Cholesterol 74 mg
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
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).