Cucumber Shrimp Salad Ebi Sunomono

Description
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.



Ingredients
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

Directions
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.