Instructions: 1 Mix together the marinade ingredients, add the shrimp and leave to marinate for 30 to 60 minutes.

2 Rinse then soak the basmati rice. Prepare the rice in a steamer.

3 While the rice is resting, prepare the cucumber: slice it in half lengthwise, scoop out the seeds, then slice each half neatly into crescents. Set aside.

4 Drain the shrimp (reserving the marinade). Heat the wok and add the oil; swirl to coat pan. Stir-fry the shrimp over high heat for 3 to 4 minutes, until they begin to turn pink. Add the snow peas and the cucumber and stir-fry for 2 minutes more.

5 Stir in the reserved marinade, heat through, then stir in the scallions.

Add water if necessary to create a sauce that will glaze the vegetables.

Add fresh cilantro, stir and serve at once with rice.

NOTES : Review: Cooked cucumber has a delightful flavor - intriguing. The lime juice becomes more pronounced as the dish cools. Recommend using freshest of ingredients in this subtle dish.

The first thing Bob said was "hmmmmmm;-)" then he said, "Id serve this to guests" so... here it a fast idea for a shrimp rice bowl.

Recommend using rinsed and soaked basmati or use jasmine so that the rice doesnt compete with the subtle shrimp.

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