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Fire Cracker Shrimp Cool Ginger Cucumber Salad

Just in time for the fourth I had a little extra time to put out this blog post.  I have a Thai friend who lives in Birmingham, Al that developed this recipe for Cool Ginger Cucumber Salad for the Copper Grill’s seared tuna appetizer. I was off to the farmers market to gather the ingredients for the dish I had planned to go with the salad. I really did not know exactly what I was going to make but I did know that it would involve shrimp and Thai peppers. Looking around at the market  gives me a chance to choose some of the freshest ingredients.

Ginger Cucumber Salad

1 large seedless cucumber, striped and sliced thin on a Japanese Mandolin

1 cup water

1-/2 cup rice wine vinegar

1/4 Miran

1 Thai pepper, remove seeds and slice thin

1/4 cup pickled ginger

1/2 cup superfine sugar

Place all ingredients in a sauce pan and bring to a boil. Remove from heat and let cool to room temperature.

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Slice the cucumber very thin and and set aside.

Marinade for the shrimp

1/2 pound U-30-40 shrimp, peeled and devein

2 tablespoons ginger root, sliced thin then julienne

1 thai pepper, seeded and sliced thin

1/2 cup Thai basil leaves

1/2 cup olive oil

Juice of 1 lime

Skewer the shrimp and set in large baking dish. Mix the above ingredients together and pour over shrimp. Let the shrimp marinate for about 1-2 hours.

When the ginger syrup has cooled mix with the cucumbers and set aside.

Grill the shrimp over a medium heat grill until the shrimp are not opaque.

Place the grilled shimp on top of the cucumber salad.

There is one comment

  1. This looks fantastic! Great presentation and flavor combination! Thanks for sharing…Stormy

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