Asian Shrimp Salad

By á-178060

Ingredients

• Vinaigrette:
• 3 cups dry white wine or water or a combination
• 1 pound (about 16-20) large shrimp, peeled and deveined
• 2/3 cup peanut oil or olive oil
• 6 T fresh lime juice
• Grated zest of 2 limes
• 2 T brown sugar
• 1/2 t red pepper flakes
• salt to taste
• 2 ripe mangos or papayas, or 1 cantaloupe
• 6 cups assorted lettuce
• 6 T torn fresh mint leaves
• 6 T torn fresh basil leaves

Details

Servings 4

Preparation

Step 1

In a saucepan, bring the wine to a simmer over medium heat. Add the shrimp and poach until they turn pink, about 3 minutes. Using a slotted spoon, transfer the shrimp to a bowl. refrigerate until cold, at least 1 hour and up to 1 day. Discard poaching liquid.

For the vinaigrette:

In a large bowl, whisk peanut oil, lime juice, lime zest , brown sugar, and red pepper flakes to blend. Season to taste with additional red pepper flakes if desired and salt.
Peel, pit and dice the selected fruit.
In a large mixing bowl, combine lettuces, mint and basil.
Toss the shrimp with 3/4 cup of the vinaigrette and marinate for 5 minutes.
Add half the remaining vinaigrette to the bowl with the lettuce and herbs. Toss to coat, and divide among individual salad plates. Top with the shrimp and fruit. Drizzle the remaining vinaigrette on top and serve.