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.


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.