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1
Cook the shrimp by plunging them in about 2 quarts of boiling water and boiling for 3 minutes for extra large shrimp and 4 minutes for jumbo.
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2
Drain in a colander and rinse with cold water.
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3
Peel the shrimp and, if you wish, devein them.
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4
Chill in the refrigerator for at least an hour.
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5
Halve the cucumbers lengthwise and use a spoon to scoop the seeds out of each half.
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6
Slice the halves into crescents about 1/8-inch thick.
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7
Combine the cucumber slices with the coarse salt, rub with your hands until you no longer feel the salt, then drain in a colander for 15 minutes.
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8
Wring out as much liquid as you can by squeezing small bunches of the slices in your fists.
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9
If youre not using the bonito flakes, combine the vinegar, soy sauce, water, and sugar in a small bowl and set aside.
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10
If you are using the bonito flakes, combine the ingredients in a saucepan and bring to a boil.
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11
As soon as the mixture reaches a boil, turn off the heat and add the bonito flakes.
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12
Let steep for 5 minutes, then strain.
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13
Discard the used bonito flakes and chill the sauce.
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14
Just before serving, add the scallions to the sauce.
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15
Serve the shrimp next to the cucumbers, with the sauce in a separate dish for dipping.
