Peel the cucumber with a vegetable peeler, halve it lengthways and
remove any seeds with a teaspoon. Cut the cucumber into thin slices, sprinkle
thoroughly with salt
and set aside for 5 minutes. Rinse to remove salt, and pat dry with paper towels.
Place the shrimps in a pan of lightly salted boiling water and simmer
for 2 minutes, or until just cooked. Drain the shrimps and plunge them into cold water. When the
shrimps are cool, peel and de-vein them, leaving the tails
intact. Place the vinegar, sugar, soy sauce and ginger in a large bowl and
stir until the sugar dissolves. Add the shrimps and cucumber, cover and marinade in the refrigerator
for 1 hour.
Toast the sesame seeds in a dry pan over medium heat for 3 to 4
minutes, shaking the pan gently, until the seeds are golden brown;
remove the seeds from the pan at once to prevent burning. Drain the
shrimps and cucumber from the marinade. Arrange on serving
plates, sprinkle with the sesame seeds and serve.