Sweet and Sour Cucumber with Tropical Shrimp

Sweet and sour cucumber

1. Bring the rice vinegar to a boil with the red pepper, salt, sugar, garlic and shallot.
2. Remove this mixture from the heat and let it steep for 30 minutes.
3. Strain the vinegar base and let it cool completely.
4. Cut the cucumbers into thin slices and then into fine julienne.
5. Place the cucumber in a resealable container and pour the strained vinegar over it.
6. Let it steep in the refrigerator for at least 1 night.

Peanut-pepper dressing

1. Cut the shallot into fine, half rings, the red pepper into thin slices and coarsely chop the coriander.
2. Sauté the shallot and pepper gently in a pan with a little oil.
3. Add the sugar and let it caramelize lightly.
4. Deglaze with sushi vinegar, fish sauce and soy sauce.
5. Add lime zest and juice.
6. Finally, stir in the peanuts and coriander.
7. Keep warm until use.

Grilling shrimp

1. Grill or bake the tropical shrimp briefly.

Plating and serving

• Drain the cucumber in a sieve and arrange lengthwise over the plate.
• Distribute the shrimp on top.
• Spoon the warm peanut-pepper dressing generously over the whole.
• If desired, finish with fresh coriander or extra lime zest.

Enjoy your meal!