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.