Cucumber and Shrimp VInegared Salad (Sunomono)

I made this salad without the shrimps as I'm allergic to it, and I used mini cukes.

This salad keeps for a few days in the refrigerator, although you will need to drain off any excess liquid that accumulates during that time. You can substitute crab or scallops for the shrimp and you can adjust the sweet-and-sour ratio to your taste.

1 English cucumber, peeled, halved lengthwise, any errant seeds removed and cut crosswise into 1/8-inch thick half moons

1/2 teaspoon salt

1/2 lb shrimp

1/4 cup rice vinegar

1 tablespoon sugar

1/2 teaspoon soy sauce

Place the cucumber slices in a colander set over a large bow, sprinkle with salt, and let stand for 30 minutes.

Meanwhile, bring a saucepan filled with water to a boil, add the shrimp, and cook until they turn pink and begin to curl, about 3 minutes. Drain into a colander and place under cold running water to halt the cooking. Peel and devein the shrimp and then cut into 1/4-inch pieces. Set aside.

In a small bowl, stir together the vinegar, sugar, and soy sauce until the sugar dissolves.

Using your hands, squeeze the cucumber slices several times until as much water as possible is released. Pat the cucumber slices dry with paper towels and place in a bowl. Add the shrimp and then pour the vinegar mixture over the top. Using your hands, mix the ingredients well. Cover and refrigerate or at least 30 minutes to allow the flavors to blend.

Serve the salad cold or at room temperature.