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 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.
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.