Guest Author - Sherry Van Der Elst

I find that farm-fresh cucumbers have tons more flavor than the fat, waxy supermarket varieties. If you don’t live near a farm stand, then an English cucumber makes a sweeter and more flavorful substitute. Since this long and slender fruit is sold wrapped in plastic to reduce water loss, it doesn’t require peeling, adding color and a pleasant crunchiness to this dish.


For the marinade:
2 tbsp peeled and grated fresh ginger
1/4 cup chopped green onions
1/8 tsp crushed red pepper
1/2 cup sake
3 tbsp sesame oil
1 tbsp rice wine vinegar
1 tbsp soy sauce
1 tsp Worcestershire sauce
Pinch of salt

For the salad:
2 lb medium shrimp, peeled and deveined
1 cup julienned cucumber
Drizzle of vegetable oil
1 tbsp fresh chives, minced
Salt to taste
Freshly ground white pepper to taste

For the marinade:

1. Combine all ingredients in a small bowl and whisk lightly. Let sit at room temperature for 30 minutes.

2. Place shrimp in marinade and toss to coat. Cover and refrigerate for 30 minutes.


For the salad:

1. In a separate bowl, drizzle cucumber strips with oil and set aside.

2. Remove shrimp from marinade; discard marinade.

3. In a wok over medium heat, sear shrimp in batches until just pink. Remove immediately and season with salt and pepper. Set aside and allow to cool.

4. Arrange cucumber strips on plates in equal portions, depending on the number of servings.

5. Divide the shrimp into even portions and place them on top of cucumber strips. Season with salt and pepper.

6. Garnish with chives and serve.