Shrimp and Cucumber Salad this is so cool and delicious. Crunchy Cucumber's and fresh Shrimp. You could add a twist to this recipe by grilling fresh shrimp. Which I did. It is such a pleasure to have the cooler weather here it makes me long for cold salad. Here is another Vintage recipe from my book collection.
Betty Crocker's Dinner Parties ... 1972. Ok Vintage to some of you.
2 medium cucumbers
1 cup cleaned cooked shrimp
1/4 cup vinegar
1 tablespoon sugar
1/2 teaspoon soy sauce
1/2 teaspoon salt
1 teaspoon sesame seeds toasted
* Tweaked stuff at the end of original recipe
Pare cucumbers, cut into 1/4 inch slices. Place in a bowl. Add shrimp. Mix vinegar, sugar, soy sauce and salt. Pour over the shrimp and cucumber slices: Toss. Cover and refrigerate
Just before serving add sesame seeds and toss. Use a slotted spoon to drain salad and add to plates.
*** Here is my twist on this classic. I took my uncooked shrimp, cleaned them and pan fried the4m. I only cooked them for a minute just cooked. You never want to over cook shrimp they get so chewy. 
Just follow the recipe but after you cook the shrimp add about half the dressing put them into the refrigerator to cool. Prior to adding them to your already made salad. Once cooled add them to the salad and pour the remaining dressing over the salad.
Sprinkle with some fresh dill and enjoy!
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