nd add to wok with shrimp; stir-fry 3-4 minutes
For the Dressing: In a small bowl, whisk all ingredients together. Set aside
For the Salad: Preheat outdoor grill or grill pan on high.
In a bowl, toss pepper, corn, asparagus, and zucchini together with oil. Season to taste.
Grill pepper and corn for 1-2 minutes each side. Place in a large bowl. Grill asparagus and zucchini for 1 minute each side, turning, until lightly charred. Add to bowl. Season to taste.
Add shrimp, avocado, onion and basil leaves. Drizzle with dressing and serve with tortillas
For the grilled shrimp: Prepare a grill for medium heat. In a bowl,
mall bowl, cover and refrigerate for at least 30 minutes to
In a large bowl, toss together shrimp, onion, celery and cilantro.
Stir together remaining ingredients and pour over shrimp salad mixture.
Stir well.
Chill for at least 2 hours.
Place shrimp and celery in a large bowl.
Combine all sauce ingredients and blend well.
Pour over shrimp mixture and toss well.
Arrange a serving of mixed greens of your choice on a serving plate and mound shrimp salad on greens.
Garnish with tomatoes and serve.
Prepare the salad, in any order you like.<
Shrimp -- Bring a medium pot of
For the dressing, whisk all the ingredients in a small bowl. Set aside.
For the salad, blanch asparagus and sugar snap peas in a large saucepan of boiling water for 10 seconds. Drain and refresh under cold water. Drain well. Cut the asparagus, on an angle, into thirds and the sugar snap peas in half lengthwise. Place asparagus, sugar snap peas, shrimp, mango, tomatoes and radishes in a large bowl. Toss to combine.
Add the watercress, radicchio and pecans to the bowl. Add enough dressing to moisten the ingredients; toss gently.
Heat oil in a large saucepan over high heat. Deep-fry wonton wrappers for 1 min, or until golden. Drain on paper towels. Break 2 wrappers into pieces. Reserve remaining whole.
In a large bowl, combine shrimp, lettuce, bean sprouts, avocado, mint and broken wonton wrappers.
For the chili-lime mayonnaise, whisk together mayonnaise, lime zest, lime juice, chili and ginger. Season.
Place 1 unbroken wonton wrapper on each serving plate. Top with shrimp salad and drizzle with mayonnaise.
For the mint and lemon dressing, peel lemons thinly with vegetable peeler, avoiding white pith. Cut peel into long thin strips. Place in small saucepan; cover with water. Bring to a boil. Drain and repeat. Segment lemon over small bowl to catch any juice.
Blend or process lemon segments, reserved juice and remaining dressing ingredients until finely chopped. Transfer to small bowl; stir in lemon peel.
Combine salad ingredients in large bowl. Just before serving, drizzle with dressing.
Heat a heavy-based frying pan on high. Add corn and stir for 5 minutes, until golden. Remove and cool. Place in a bowl with other salad ingredients.
To make the dressing, combine ingredients in a screw-top jar. Season to taste and shake. Pour over salad and serve.
outh or eyes.
Place shrimp in a zip top bag
For the dressing, whisk all ingredients in a small bowl.
Combine cabbage, celery, carrot, mint and cilantro in a large bowl. Add shrimp. Drizzle with dressing ingredients; toss to combine. Top with peanuts and serve immediately.
For shrimp: In a medium bowl, whisk
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
owl.
Prepare the salad: Halve the shrimp lengthwise. Whisk the egg
heet. Bake at 450 degrees for 20 minutes. Let cool. Once
In a bowl, combine the shallot, chili sauce, olive oil and lime juice and zest, mixing well. Stir in the shrimp, red pepper and salt and pepper. (Salad can be refrigerated at this point for up to 4 hours. When ready to use, bring to room temperature and drain any excess liquid).
Add chopped cilantro and mix well,.
Arrange endive leaves on a platter, fill each with 1 1/2 teaspoons of shrimp salad and serve.
br>Add shrimp and 2 tsps salt and boil for 4 to