Shrimp and Cucmber Salad by
Ingredients
2 unwaxed cucumbers; 1 peeled, 1 unpeeled
Kosher salt
6 tablespoons rice vinegar
1 (2 inch) knob fresh ginger, peeled
2 lb (12 to 15 count) shrimp, peeled and devined
1 tablespoon extra-virgin olive oil, plus more for the rack
1 lime, halved
1 medium avocado, pitted and halved
pinch of flaky sea salt
4 sprigs fresh cilantro, finely chopped, stems and all
Instructions
1. Preheat over to 375
2. Marinate the Cucumbers: Cut cucumbers into 1/4 inch thick rounds. Consistent seasoning is important here, so arrange the cucumber slices in a single layer on a baking sheet. Season them lightly on both sides with kosher salt. Transfer to a bowl large enough to hold the shrimp. Toss with 4 tablespoons of the vinegar and the ginger and refrigerate
3. Cook the Shrimp: On the same baking sheet, arrange the shrimp in a single line and season both sides with a good sprinkle of kosher salt and olive oil. Toss the shrimp in a bowl and put a rack over the baking sheet. Lightly oil the rack to prevent any sticking and arrange the shrimp (without crowding) in a single layer. Roast the shrimp until they feel fairly firm and are pink. 8 - 10 minutes
4. Serve the Salad: Remove the shrimp from the oven, squeeze lime juice over them and immediately add them -- along with any of their cooking juices -- to the bowl with the cucumbers. Use a tablespoon to scoop out the avocado in bits. Season with sea salt and the remaining 2 tablespoons rice vinegar. Put the cilantro in the bottom of 8 bowls. top with shrimp and avocado and stir to reaveal the cilatnro. Serve immediately
2. Marinate the Cucumbers: Cut cucumbers into 1/4 inch thick rounds. Consistent seasoning is important here, so arrange the cucumber slices in a single layer on a baking sheet. Season them lightly on both sides with kosher salt. Transfer to a bowl large enough to hold the shrimp. Toss with 4 tablespoons of the vinegar and the ginger and refrigerate
3. Cook the Shrimp: On the same baking sheet, arrange the shrimp in a single line and season both sides with a good sprinkle of kosher salt and olive oil. Toss the shrimp in a bowl and put a rack over the baking sheet. Lightly oil the rack to prevent any sticking and arrange the shrimp (without crowding) in a single layer. Roast the shrimp until they feel fairly firm and are pink. 8 - 10 minutes
4. Serve the Salad: Remove the shrimp from the oven, squeeze lime juice over them and immediately add them -- along with any of their cooking juices -- to the bowl with the cucumbers. Use a tablespoon to scoop out the avocado in bits. Season with sea salt and the remaining 2 tablespoons rice vinegar. Put the cilantro in the bottom of 8 bowls. top with shrimp and avocado and stir to reaveal the cilatnro. Serve immediately