1 can (4 1/2 oz.) shrimp, rinsed and drained
2 med. cucumbers, thinly sliced
1/4 c. vinegar
1 tbsp. sugar
1 tsp. soy sauce
1/2 tsp. salt
Lettuce leaves
1 tbsp. sesame seeds, toasted

Place shrimp and cucumbers in 1 1/2 quart glass bowl. Mix vinegar, sugar, soy sauce and salt. Pour over shrimp and cucumbers; toss. Cover and refrigerate at least 1 hour. Remove salad to lettuce lined platter with slotted spoon. Sprinkle with sesame seed.

Toast: Heat in ungreased skillet over medium heat, stirring occasionally until golden brown (about 2 minutes).