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Thai food strives or a balance of sweet, salt, hot and sour. This undemanding cucumber salad is perfect for a summer night.

Thai salad

3 med. cucumbers, seeded, sliced thinly in half moons
2-4 Tbs. sliced, seeded chili pepper (or to taste)
1/3 c. shallots, peeled and slice thinly
1/2 c. scallions,thinly sliced
1 1/2 c. peeled, cooked shrimp (chopped if large)
1/2 sp. salt
1 1/2 Tbs.sugar
1/2 c. rice vinegar
2 Tbs. lime juice
1/4 c. cilantro and/or mint
Mix cucumber slices gently with chili, shallots, scallions and shrimp. Dissolve sugar and salt in vinegar, add lime juice and pour over cukes and
shrimp. Fold in herbs. Serve or refrigerate for no mor than one hours as the acids will "cook" the shrimpotherwise.