Cucumber and Shrimp Salad with Chili, Garlic and Lime

Ingredients

• 2 pounds cucumbers, peeled, halved lengthwise, seeded and sliced about 1/2 inch thick on the diagonal
• Kosher salt
• 3 or 4 Fresno OR serrano chilies, stemmed and seeded
• 3 medium garlic cloves, smashed and peeled
• 2 large shallots, chopped
• 2 teaspoons white sugar
• 2 teaspoons grated lime zest, plus 3 tablespoons lime juice, divided
• 2 tablespoons grapeseed or other neutral oil, divided
• 1/2 cup wide-flake coconut, toasted
• 1 pound extra-large shrimp (21/25 per pound), peeled, deveined and patted dry
• 1/2 cup lightly packed fresh cilantro, chopped

Instructions

1. 1. Salt cucumbers in a colander, rub until they begin to wilt, and stand 20 minutes.
2. 2. Puree chilies, garlic, shallots, sugar, lime zest, 2 tablespoons lime juice, 1 tablespoon oil, and salt.
3. 3. Toast coconut until golden.
4. 4. Cook shrimp in remaining oil, add some chili-shallot puree, then finish with remaining lime juice.
5. 5. Squeeze cucumbers, combine with remaining puree, coconut, and cilantro, then top with shrimp.