Spicy Shrimp and Cucumber Salad with Mint, Lemon, and Cumin

Ingredients

• 1 lb. shrimp in the shell
• 1 tsp. fish rub
• 1/2 tsp. hot pepper flakes
• 2 cup diced cucumber
• 1/2 cup packed mint leaves
• 3 T fresh-squeezed lemon juice
• 1/2 – 1 tsp. ground cumin
• 1/4-1/2 tsp. Sriracha sauce
• 1/2 tsp. Vege-Sal
• Several grinds black pepper
• 3 T extra virgin olive oil

Directions

1. If the shrimp are frozen, thaw them overnight and drain them before cooking. Set a medium-sized pot of water over high heat until it boils, mix in the fish rub and hot pepper flakes if you’re using them, then add the shrimp and cook for exactly 3 minutes, with a timer keeping you honest.
2. When the 3 minutes are up, drain the shrimp right away and transfer them to a bowl of ice water. Tip them into a colander in the sink, then leave them to drain thoroughly while you get the rest of the salad ready.
3. Trim the ends from the cucumbers, and peel them if the skins seem tough. If they’re especially seedy, scrape out the centers with a spoon before dicing. Cut the cucumbers into 1/2 inch pieces and add them to a medium-sized salad bowl.
4. In a small bowl, whisk the lemon juice with the cumin, Sriracha sauce, Vege-Sal or salt, and black pepper. Whisk in the olive oil, starting with the smaller amounts of cumin and Sriracha so you can adjust the flavor to your taste.
5. Use a chef’s knife to roughly chop the mint, then stir it into the dressing. Make the pieces as large or as fine as you like.
6. Check that the shrimp are well drained and fairly dry, using paper towels to blot them if needed. Remove the shells, including the tail sections, and drop each peeled shrimp into the salad bowl with the cucumbers as you go.
7. Once all the shrimp are peeled, gently toss them with the cucumbers. Add the lemon-mint dressing, stir gently, and taste for a little more salt, black pepper, or Sriracha if you want more kick.
8. You can serve the salad right away, though it has the best flavor after chilling for a few hours. Store any leftovers in the fridge for a day or two.