Shrimp Tiles With Cucumber Ajaad

• 1/2 cup rice vinegar
• 1/4 cup plus 1 tablespoon sugar
• Pinch of salt
• 1 clove garlic, peeled and slightly crushed
• 2 red jalapenos, halved lengthwise, seeded and very thinly sliced
• 3 cups peeled, quartered, seeded and thinly sliced cucumber
• Handful cilantro leaves and chopped peanuts
• 1/2 pound medium shrimp, shelled and deveined
• 1/2 teaspoon salt
• Pinch freshly ground pepper
• Canola or vegetable oil
• 13 small package of frozen Chinese spring-roll skins (about 3 to 4 inches square), defrosted
• 1 cup loosely packed cilantro leaves

1. In a small saucepan, combine the vinegar, sugar, salt, garlic and jalapenos.
2. Bring to a boil, reduce heat to low and simmer for 15 minutes.
3. Taste it; it should be sweet, sour, salty and a little spicy (in that order).
4. Adjust the flavors as needed.
5. Discard the garlic clove and transfer the mixture to a medium serving bowl to cool.
6. Once cooled, fold in the cucumber, then cover and refrigerate.
7. When ready to serve, garnish with cilantro leaves and chopped peanuts.

rice vinegar, sugar, salt, clove garlic, red jalapenos, cucumber, handful cilantro, shrimp, salt, freshly ground pepper, vegetable oil, frozen chinese springroll, cilantro

Taken from cooking.nytimes.com/recipes/8145 (may not work)