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Ingredients

• 3 pounds English cucumbers
• 1/4 cup kosher salt or 2 tablespoons table salt
• 1 quart buttermilk
• 1/2 teaspoon freshly ground pepper
• 2/3 cup chopped fresh dillweed
• 3 tablespoons unsalted butter
• 1/2 cup finely minced shallots
• 1/2 pound medium-size fresh shrimp, peeled and cut into 1/2-inch pieces
• 1 cup dry vermouth
• 1 tablespoon red wine vinegar
• 1/2 cup diced tomato
• 1/2 cup razor red onions*
• Garnish: dillweed sprigs

Description

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