Serves 8. Recipe can be doubled or tripled.

3 medium cucumbers

1 lb. peeled cooked shrimp

1 cup rice vinegar

1 tbl. chopped fresh ginger

1 tbl. chopped garlic

2 tbls. chopped cilantro

2 tbls. sugar

1 tbl. sesame oil

1. Peel and slice cucumbers paper thin (using a mandolin is recommended) and place in a bowl with all of the remaining ingredients.

2. Refrigerate and marinate for 2 hours tossing periodically.

3. Serve alone or over lettuce.