Cut
1 pound English, Persian or Kirby cucumbers, rinsed and dried, and peeled/seeded if they're not English/Persian
into halves lengthwise and then into pieces about 4 inches long, and crush somewhat with a rolling pin. Break into bite-size pieces. Mix
¼ t fine sea or table salt, more to taste
¼ t granulated sugar
and sprinkle over the cukes; place them in colander, toss, and leave to drain 15-30 min. Mix in a medium bowl
2 T soy sauce
1½ T olive oil
2 t toasted sesame oil
1 t chile crisp, more to taste (go for 1.5 at least!)
and set aside. In a large skillet over medium heat, combine shrimp with
1 lb peeled large shrimp
1 T water
1 T soy sauce
1 t 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.
Pit and peel
2 large ripe avocados
and cut flesh into ½-inch pieces. Add to a large bowl and toss with
2 T rice wine vinegar
until well coated. Add the drained cucumbers, tossing gently to combine. Add
the shrimp and all of its dressing
2 scallions, thinly sliced
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
2 t toasted white sesame seeds, for garnish (optional)
¼ c chopped cilantro, for garnish
and serve.