Smashed Cucumber Salad with Shrimp

Serves 4

1 pounds peeled & deveined shrimp

15 Persian cucumbers

6 tablespoons rice vinegar

¼ cup sugar

7 tablespoons water

2 tablespoons chili oil

1 tablespoon sesame oil

4 cloves garlic, minced

2 tablespoon ginger, minced

Smash the cucumbers with the flat end of your knife, roughly chop, and lightly salt. Refrigerate for 30 minutes to sweat. Meanwhile, mix together all remaining ingredients except shrimp. Pour half of the dressing over the shrimp and let sit for 10 minutes to marinate. 

Quickly sauté shrimp in a skillet with a marinating liquid over high heat. Once the shrimp turns pink and starts to curl, remove from the heat and place in the refrigerator to cool completely.

Drain cucumbers of excess water, taste and rinse under running water if too much salt remains. Toss cucumbers with remaining dressing. Add shrimp and serve.