Marinated Shrimp and Cucumber Salad | James Beard Foundation

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