Dry shrimp and season with salt, pepper, and cayenne pepper

Cut cucumber into quarters lengthwise (spears) and then chop into half inch lengths. In a plastic bag, smash with back of spoon. Add vinaigrette, salt, and pepper and mix. Set aside to marinate, mixing occasionally.

Rough chop cilantro

Smash hominy with the back of a spoon

Cook the shrimp in a hot oiled pan, 1 to 2 minutes per side. Remove and set aside to cool.

Add egg to a bowl and whisk.

Add hominy and cheese, stir to combine.

Add flour, corn meal, baking soda, and 2 tbsp of water. Mix into a batter.

Divide into six equal parts (if not eating immediately, set aside half the batter). Cook 4 to 6 minutes per side.

Cut cooled shrimp into 2 to 3 pieces each.

Add cilantro to salad and toss. Top with shrimp.

Serve fritters along with the salad.