2 med. cucumbers
1 c. cleaned cooked shrimp
1/4 c. vinegar
1 tbsp. sugar
1/2 tsp. soy sauce
1/2 tsp. salt
1 tbsp. chopped pimento
1 tbsp. sliced green onions
1 tbsp. unblanched almonds, chopped and toasted, if desired

Score cucumbers; cut into 1/4-inch slices. Place in bowl. Add shrimp. Combine remaining ingredients except lettuce and nuts in a jar with tight-fitting lid. Shake well. Pour over shrimp and cucumber slices; toss. Cover and refrigerate.

Just before serving, add almonds. Use slotted spoon to drain salad and transfer to lettuce-lined plates. 4 to 5 servings.