- Prep Time
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- Pinch salt
- 2 English cucumbers
- 12 ounces peeled, cooked shrimp, finely chopped (about 2 cups)
- 2 tablespoons minced jalapeno chile
- 1/3 cup chopped fresh mint
In a small glass bowl, microwave the vinegar and sugar for 30 seconds or until hot. Stir until the sugar dissolves, season with the salt and let cool.
Peel the cucumbers and trim off the ends. Cut each crosswise into 12 rounds. Scoop out part of the flesh from each round.
In a bowl, mix together the shrimp, jalapeno and mint. Add the vinegar dressing and toss. Spoon the shrimp mixture into the cucumber rounds.