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Salad: Oriental Shrimp Salad

Source of Recipe

adapted from recipe by Padma Lakshmi


List of Ingredients

For the shrimp paste:
1 cup loosely packed mint leaves
1 small onion, coarsely chopped
1 tablespoon minced gingerroot
12 black peppercorns, coarsely crushed
1 teaspoon ground cumin
1 teaspoon tamarind paste (not sure how this will affect plan)
1/2 teaspoon sugar
1/3 cup water
(original recipe called for Salt, to taste )
2 pounds large shrimp, shelled and de-veined

For the vegetables:
4 cups shredded iceberg lettuce
3 cups grated carrots
2 cups diced celery
2 cups shredded red cabbage
5 scallions, minced
1 cup loosely packed cilantro leaves, minced (after measuring)

For the dressing:
3 tablespoons fresh lime or lemon juice
2 tablespoons Oriental sesame oil (may wish to reduce this amount significantly)
2 tablespoons soy sauce, low sodium
1 tablespoon rice wine vinegar, unseasoned
3 dashes Oriental hot chili oil, or to taste
(original recipe called for Salt, to taste)

Vegetable oil spray
( original recipe called for 3 tablespoons toasted sesame seeds, for garnish)


Recipe

Make the paste: In a blender combine the first 9 ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables. Make the salad: In a large bowl combine the 6 salad vegetables. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables.

Spray a large skillet set over moderately high heat with some vegetable oil (or use cooking spray for this step) and heat until hot. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss. Divide among serving dishes (and sprinkle with the sesame seeds)