Sweet, Tart, And Spicy Shrimp And Cucumber Salad
Directions
For dressing
Whisk all dressing ingredients to blend in small bowl let dressing stand while preparing salad.
For salad
Peel half of cucumbers cut in half lengthwise and scoop out seeds with small spoon.
Cut into 1/4-inch cubes (about 2 cups)and place in large strainer set over bowl.
Cut off ends from remaining cucumbers and cut in half lengthwise. Scoop out seeds. Cut halves crosswise into 1/4-inch-thick slices, about 2 1/2 to 3 cups. Add to strainer. Sprinkle with 1 1/2 teaspoons salt. let drain 30 minutes.
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peanuts. Saute until golden. Using slotted spoon, transfer peanuts to paper towel to drain.
Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl.
Pat cucumber pieces dry and add to salad. Toss with dressing sprinkle with peanuts and black sesame seeds.
Makes 6 to 8 servings
*Available in the Asian foods section of many supermarkets and at Asian markets.