Smashed Cucumber, Avocado and Shrimp Salad
Recipe: https://recipestripper.com/recipes/eb6c455b-db1f-4805-b6d7-8c69c6133df0
Original source: https://cooking.nytimes.com/recipes/1024530-smashed-cucumber-avocado-and-shrimp-salad

Smashed, salted cucumbers form the base of cooling summer salads in many parts of Asia, whether dressed with rice vinegar and soy sauce or spicy Sichuan peppercorns, chiles and peanuts. This version pairs smashed cucumbers with avocados for creaminess, along with briny shrimp steamed with sesame oil. Served with rice or flatbread, it makes a light summer meal, but you can serve it on its own as an appetizer, to open for grilled or roasted meat or fish.
Yield: 4 servings
Prep time: PT10M
Cook time: PT30M
Total time: PT40M

Ingredients
- 1 pound English, Persian or Kirby cucumbers, rinsed and dried
- ¼ teaspoon fine sea or table salt, more to taste
- ¼ teaspoon granulated sugar
- 2 tablespoons soy sauce
- 1 ½ tablespoons olive oil
- 3 teaspoons toasted sesame oil
- 1 teaspoon chile crisp, more to taste
- 1 pound large shrimp, peeled and deveined if you like
- 2 large ripe avocados
- 2 tablespoons rice wine vinegar, more to taste
- 2 scallions, thinly sliced
- 2 teaspoons toasted white sesame seeds, for garnish (optional)
- ¼ cup chopped cilantro, for garnish

Instructions
1. Cut cucumbers crosswise into pieces about 4 inches long. Cut each piece in half lengthwise. Place each cucumber piece cut side down. Lay the blade of a large knife on top of the cucumbers and, with your other hand, push down lightly to crack the cucumber skins and break down their flesh (or use a rolling pin to lightly smack the cucumbers). Break (or slice) into bite-size pieces. (Ragged is good here; it helps the flesh absorb the dressing.)
2. Add cucumber to a colander, and toss with salt and sugar. Let sit for 15 to 30 minutes, or until the pieces have released their moisture. Toss a couple of times while draining.
3. Meanwhile, in a medium bowl, whisk together 1 tablespoon soy sauce, olive oil, 2 teaspoons sesame oil and the chile crisp. Set aside.
4. Cook the shrimp: In a large skillet over medium heat, combine shrimp with 1 tablespoon water, remaining 1 tablespoon soy sauce and 1 teaspoon sesame oil. Cover the pan and let the shrimp steam until pink and just cooked, 3 to 4 minutes, adding more water, 1 tablespoon at a time, if the pan looks dry. Use a slotted spoon to transfer the shrimp to the bowl with the chile crisp dressing and toss well.
5. Pit and peel the avocados. Cut flesh into ½-inch pieces. Add to a large bowl and toss with the rice wine vinegar until well coated. Add the drained cucumbers, tossing gently to combine.
6. Add the shrimp and all of its dressing and the scallions to the cucumber and avocado mixture. Stir gently until combined and the avocado begins to break down and look creamy, but some pieces still remain intact. Taste and add more rice wine vinegar and salt, if needed. Garnish with sesame seeds and cilantro.