Shrimp Salad

• 2 tablespoons peanut oil or Shallot Oil
• About 1 pound medium to large shrimp, peeled, deveine

Place a wok or large skillet over medium-high heat. Add the oil, then toss in the shrimp and stir-fry just until they turn pink, a minute or two.

Transfer the shrimp to a cutting board. Slice on the diagonal and place in a shallow bowl. Add the scallions.

Cut the cucumber into 1½-inch lengths and slice each length into julienne (you should have a scant cup). Add the cucumber, co