GRILLED SHRIMP SALAD WITH SPICY PEANUT DRESSING

By jarren

Ingredients

• Salad:
• 4 cups Mesclun mix salad
• 4 cups baby spinach
• 3 green onions, green party only, sliced in 1" pieces on the diagonal
• 1 red pepper, cored and deveined, sliced into thin strips
• 12 trimmed asparagus spears, blanched, chilled, and cut into 2" lengths
• Shrimp:
• 1 1/2 lbs raw shrimp, peeled, and deveined, (16-20 per pound)
• 1 tbsp vegetable oil
• 2 tsp Cajun seasoning
• Dressing:
• 2/3 cup creamy peanut butter
• 1 garlic clove, minced
• 2 tbsp honey
• 2 tbsp mirin
• 1/3 cup soy sauce
• Salt and pepper to taste
• 1/2 cup rice wine vinegar
• 1 tsp grated fresh ginger root
• 1 tsp Sambal Oelek
• 1/4 cup water
• 2 tbsp toasted sesame seeds

Preparation

Step 1

For Salad:

Combine lettuce, spinach, onions, peppers and asparagus in a large bowl and set aside.

For Shrimp:

In a small bowl, toss shrimp with Cajun seasoning to coat. Heat a large skillet to medium high and add oil. Add shrimp and cook 2-3 minutes on each side just until they turn pink, but not overcooked. Remove from pan and set aside.

For Dressing:

Combine all ingredients in a blender or food processor. Season with salt and pepper to taste; refrigerate until use.

Assembly:

Toss salad with half the dressing (pass the remaining dressing around the table); place about 1 1/2 cups of salad on each plate; top with 4-5 shrimp each, garnish with sesame seeds.