Sunomono Salad (Shrimp Cucumber Salad)

Ingredients (17)

• Salad:
• 1 lb cooked medium shrimp deveined, shells and tails removed
• 2 Japanese cucumbers sliced thinly (See Note 1)
• 1/2 cup cilantro chopped
• 2 green onions thinly sliced
• 1 green bell pepper thinly diced
• Dressing:
• 3 cloves garlic minced
• 1 Serrano chile pepper seeded and minced
• 1/4 cup lime juice approximately 3 limes
• 1/4 cup rice wine vinegar
• 1 tbsp sesame oil
• 2 tsp fish sauce (optional)
• 1/2 tsp salt
• 1/2 tsp red pepper flakes
• 1 tsp sesame seeds white, black, or combination
• 8 mint leaves chopped