1 med. Japanese cucumber
1/4 Cup cooked shrimp (small)
1/2 tsp. grated fresh ginger
2 to 3 Tbsp. rice vinegar
1 Tbsp. sugar
1/2 tsp. salt Thinly slice cucumber. Mix vinegar, ginger, sugar and
salt, stir until salt and sugar are dissolved.
Mix cucumber and shrimp
with vinegar mixture. Refrigerate for approx. 1 hour.
Serves 4 people.
I usually double or even triple the recipe.
BECAUSE EVERYBODY LOVES IT!!!
