1 English cucumber (a.k.a. hot house cucumber)
1/2 cup of olive oil
6-8 cloves garlic, peeled and very finely chopped
1 lb shrimp, peeled and deveined
Salt and pepper to taste
1/4 cup white wine
1/4 cup parsley, finely chopped
Spiralize the cucumber. Cut it into smaller strings if they are too long. Set aside.
Heat the olive oil in a large skillet over medium heat. Add garlic and sauté for 2 minutes. Stir constantly to prevent burning.
Add in shrimps and season with salt and pepper to taste. Cook on one side until they turn pink. Add the wine and parsley, flip the shrimps over, and cook until they are pink and wine is reduced (takes about 2 more minutes).
Mix in the cucumbers and toss to combine. Sprinkle with more parsley, if desired.