Shrimp and Cucumber Noodle Salad with Thai Flavors

Ingredients

• 1 large European cucumber or two smaller ones
• 1/2 lb. medium cooked shrimp, thawed overnight in the fridge if frozen and drained well
• 1/2 cup thinly sliced basil or Thai basil

Directions

1. If the cooked shrimp are frozen, thaw them overnight in the fridge; afterward, tip them into a colander in the sink and let them drain thoroughly.
2. As the shrimp drain, make the dressing by whisking together the lime juice, sweetener, fish sauce, Chili Garlic Sauce, and salt.
3. Slice the basil into fine ribbons, using a chiffonade method or herb scissors. Rinse the basil in cold water, then spin it dry in a salad spinner or pat it dry with paper towels.
4. Trim both ends from the cucumber, then make a shallow lengthwise cut that reaches halfway through it, so the cucumber turns into separate strands instead of 1 extra-long noodle.
5. If you are not using a thin-skinned European cucumber, peel away a few narrow strips of skin before turning it into noodles.
6. Use the Spiralizer, or another method for making zucchini-style noodles, to cut the cucumber into noodles.
7. Lay a couple of sheets of paper towel on the counter, arrange the cucumber noodles over them in a thin layer, cover with additional towels, and press until the towels have taken up most of the cucumber moisture.
8. Transfer the dried cucumber noodles to a bowl and toss them with the dressing.
9. Add the well-drained shrimp and the sliced basil, then toss once more.
10. Serve this soon after assembling, while the cucumber noodles and basil are still crisp.