Cucumber, Avocado, and Shrimp Salad

This was a good cucumber salad--but I would alter the recipe slightly to put the avocado in after plating or it will look much less appealing. 1 pound English, Persian or Kirby cucumbers, rinsed and dried ¼ teaspoon fine sea or table salt, more to taste ¼ teaspoon granulated sugar 2 tablespoons soy sauce 1½ tablespoons olive oil 3 teaspoons toasted sesame oil 1 teaspoon chile crisp, more to taste 1 pound large shrimp, peeled and deveined if you like 2 large ripe avocados 2 tablespoons rice wine vinegar, more to taste 2 scallions, thinly sliced ¼cup chopped cilantro, for garnish Cut cucumbers into bite-size pieces. Add cucumber to a colander, and toss with salt and sugar. Let sit for 15 to 30 minutes, or until the pieces have released their moisture. Toss a couple of times while draining. Meanwhile, in a medium bowl, whisk together 1 tablespoon soy sauce, olive oil, 2 teaspoons sesame oil and the chile crisp. Set aside. Cook the shrimp: In a large skillet over medium heat, combine shrimp with 1 tablespoon water, remaining 1 tablespoon soy sauce and 1 teaspoon sesame oil. Cover the pan and let the shrimp steam until pink and just cooked, 3 to 4 minutes, adding more water, 1 tablespoon at a time, if the pan looks dry. Use a slotted spoon to transfer the shrimp to the bowl with the chile crisp dressing and toss well. Pit and peel the avocados. Cut flesh into ½-inch pieces. Add to a large bowl and toss with the rice wine vinegar until well coated. Add the drained cucumbers, tossing gently to combine. Add the shrimp and all of its dressing and the scallions to the cucumber and avocado mixture. Taste and add more rice wine vinegar and salt, if needed. Garnish with sesame seeds and cilantro.