Marinated Cucumber Salad with Shrimp


  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 small shallot, minced (about 2 tablespoons)
  • Kosher salt and freshly ground black pepper
  • 1 cup sliced radishes (4 to 5 radishes)
  • 1 large cucumber, sliced 1/8-inch thick
  • 1/4 cup dill fronds
  • 2 tablespoons chives, cilantro, or other herbs
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried ginger
  • 10 large shrimp, peeled and deveined

In a medium bowl, whisk together oil, vinegar, and shallot. Season to taste with salt and pepper. Add radishes, cucumbers, dill fronds, and chives and toss to coat. Set aside.

In a medium skillet, heat butter over low heat until melted. Stir in spices and cook until foaming subsides, about 30 seconds. Add shrimp, season to taste with salt and pepper, and cook over low heat until just pink, 3 to 4 minutes total. Transfer to a plate and let cool. Pack salad and shrimp separately in to-go containers and refrigerate at least 4 hours and up to overnight. To serve, arrange shrimp on top of salad and serve.

From Serious Eats. Serves 2


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