Thursday, November 6, 2014

Thai Grilled Shrimp Salad

This salad is a righteous incredible summer treat.  Pair it with a crisp Pinot Gris and you are in heaven.  Did I throw enough superlatives at it for ya?  I hope so as I really wanted to drive home how good it is as a meal.

Make your life easy here...remember to zest your lime first then juice it. Going the other way you'll get owwie fingers and lose most of the zest.

Thai Grilled Shrimp Salad
4 servings

  • 2 lbs shelled and deveined 16-20 count xlarge shrimp
  • Juice of 2 limes
  • zest of one lime
  • 3 cloves garlic
  • 1 T red pepper flakes
  • 1 T toasted sesame oil
  • 1 t fish sauce
  • 1 T soy sauce
  • 1/3 C rice wine vinegar
  • 2/3 C neutral oil like canola
  • 3/4 C fresh mint leaves
  • 3/4 C fresh cilantro leaves
  • 8 C mixed greens (I use a spring mix)

Combine zest, pepper flakes, lime juice, garlic, sesame oil, fish sauce, soy sauce, rice wine vinegar, oils and 1/4 C each mint and cilantro leaves in a food processor.  Pulse several times until herbs and garlic are finely minced.  Reserve scant 1/2 cup of this for dressing the salad greens.

Skewer shrimp and place in a large glass baking dish.  Pour remaining dressing over the shrimp and toss to marinate.  Marinate 1 hour. 
Remove from marinade.  Shake off excess. Grill over hot grill 2-3 minutes per side until pink but still tender.

Toss mixed greens with remaining half cup of mint and cilantro leaves.  Toss with dressing and divide among 4 serving bowls.  Deskewer the shrimp and divide among the 4 bowls of greens.

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