Cucumber Salad - cooking recipe

Ingredients

4 to 5 firm cucumbers
small piece of ginger
1/2 lb. salad shrimp
1 1/2 c. Maruken Season Gourmet Rice Vinegar
1/2 c. sugar
Dash of salt
Toasted sesame seeds

Preparation

Peel, halve, gut and thinly slice the cucumbers, being careful to taste each one, as a bitter one will spoil the whole dish. Wash and drain the shrimp. In a bowl mix, in order, the sugar, salt, garlic press full of fresh ginger (squeeze into the bowl, as all you need is the juice) and the vinegar. Mix vigorously and pour over the cucumbers and shrimp. Stir together. Chill for a minimum of 2 hours prior to serving. Mix frequently. Sprinkle with sesame seeds and serve. Serves 4.