Ebi Sunomono - Shrimp And Cucumber Salad - cooking recipe

Ingredients

8 ounces shrimp, cooked, peeled, and deveined, tails removed
2 English cucumbers, rinsed (about 1 1/2 lb. total)
1/3 cup rice vinegar
2 tablespoons sugar
2 teaspoons soy sauce
1/3 cup unsalted dry roasted peanuts, chopped

Preparation

Rinse shrimp; drain well. Cut in half lengthwise. Thinly slice cucumbers.
In a bowl, mix vinegar, sugar, and soy sauce.
Add cucumbers and shrimp; mix to coat. Top with peanuts just before serving.