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 <BR>
* 2 English cucumber, about 1 1/2 pounds total, rinsed <BR>
* 1/3 cup rice vinegar <BR>
* 2 tablespoons Sugar <BR>
* 2 teaspoons soy sauce <BR>
* 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. <BR>
Slice the cucumbers thinly. <BR>
In a pretty bowl, combine the vinegar, Sugar and soy sauce, then mix in the cucumbers and shrimp. <BR>
Chill at least 30 minutes, up to 2 hours is best. <BR>
Garnish with peanuts just before serving.
==Shrimp Videos==
<youtube>nRB44TwRxFQ</youtube>
Category:Recipes with video instruction
Category:Japanese Salads
category:cucumber Recipes
category:shrimp Recipes
category:rice vinegar Recipes
category:vinegar Recipes
category:Peanut Recipes
category:water Recipes
category:Sugar Recipes