Seared Shrimp Salad With Thai Palm Sugar Dressing

By á-174942

Ingredients

• 1 head bibb lettuce cored and leaves
• separated, washed and spun dry
• 1 medium cucumber peeled, seeded, and thinly sliced
• 1 mango peeled, seeded, and sliced
• 1/4 cup fresh lime juice
• 3 tablespoons sliced shallots
• 1 tablespoon fish sauce
• 2 tablespoons Palm sugar more to sprinkle (or light brown sugar)
• 1 tablespoon minced garlic
• 2 tablespoons chopped fresh cilantro - (packed)
• 2 teaspoons minced Serrano chilies
• 1/2 cup peanut oil
• 1 pound medium shrimp peeled
• 4 teaspoons Essence (see Bayou Blast recipe)
• 1/4 teaspoon salt
• 1 pinch cayenne
• 1/4 cup chiffonade fresh mint for garnish
• 2 tablespoons finely-chopped green onions for garnish

Details

Servings 4

Preparation

Step 1

Lay the lettuce leaves across a large platter. Arrange the cucumber, mango slices and shallots over the lettuce.

In a blender, combine the lime juice, shallots, fish sauce, sugar, garlic, cilantro, chiles, and peanut oil. Blend on high speed until well combined and the sugar is dissolved.

In a bowl, toss the shrimp with the Essence, salt, palm sugar, and cayenne to coat. Heat a wok or large, heavy, skillet over high heat. Add the oil and when very hot, add the shrimp and sear until cooked through, about 2 minutes per side. Remove from the pan.

Arrange the shrimp decoratively over the greens and mango and drizzle with the dressing. Garnish with the mint and green onions and serve.

This recipe yields 4 servings.