Marinated Shrimp and Cucumber Salad Recipe | James Beard Foundation
This light and refreshing recipe by JBF Award winner Alex Guarnaschelli pairs marinated cucumbers with ginger shrimp and creamy avocado.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Ingredients
- 2 hothouse cucumbers, washed, dried, and ends trimmed
- Kosher salt
- 3 tablespoons plus an extra splash rice wine vinegar
- 2 pounds (approximately 12 to 15) peeled and deveined shrimp
- 1 tablespoon extra virgin olive oil
- One 2-inch piece ginger, peeled and grated
- 1 avocado, halved and pitted
- Pinch coarse sea salt
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