Oriental Shrimp Salad (Padma Lakshmi) - cooking recipe

Ingredients

For the shrimp paste
1 cup loosely packed mint leaf
1 small onion, coarsely chopped
1 tablespoon minced gingerroot
12 black peppercorns, coarsely crushed
1 teaspoon ground cumin
1 teaspoon tamarind paste
1/2 teaspoon sugar
1/3 cup water
salt, to taste
2 lbs 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 leaf, minced (after measuring)
For the dressing
3 tablespoons fresh limes or 3 tablespoons lemon juice
2 tablespoons oriental sesame oil
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
3 dashes oriental hot chili oil (or to taste)
salt, to taste
vegetable oil cooking spray
3 tablespoons toasted sesame seeds, for garnish

Preparation

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 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.