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- If using frozen shrimp, thaw overnight, then drain.
- Bring a medium-sized pot of water to a boil, stir in fish rub and hot pepper flakes if using, then add shrimp and let boil exactly 3 minutes (use a timer.)
- After 3 minutes, drain shrimp quickly, plunge into a bowl of ice water, then pour into a colander placed in the sink and let the shrimp drain well while you prep other ingredients.
- Cut end off cucumbers and peel if the skin is thick. (If there are very many seeds, I would scrape out the seeds with a spoon before I diced the cucumbers.)
- Dice cucumbers into 1/2 inch pieces and place in medium-sized salad bowl.
- In a small bowl, whisk together lemon juice, cumin, Sriracha Sauce (affiliate link), Vege-Sal (affiliate link) or salt, and black pepper.
- Then whisk in olive oil. (Start with smaller amount of cumin and Sriracha and add to taste.)
- Coarsely chop mint using a chef’s knife and stir into dressing. (Next time I make this, I’d chop the mint in larger pieces than is shown in these photos, but chop it as big or small as you prefer.)
- Check shrimp to be sure they have drained well enough to be quite dry, and pat dry with paper towels if needed.
- Pull off shells, including pulling off tail section, and put each shelled shrimp into salad bowl with the cucumbers as you peel it.
- When all shrimp are peeled and gently combined with cucumbers, stir in lemon-mint dressing, taste to see if you want to add a bit more salt, ground black pepper, or Sriracha (that would be Lydia, adding more Sriracha.)
- The salad can be served immediately but it’s best when chilled for a few hours before serving.
- This will keep in the fridge for a day or two.
