n colander.
Flatten lemongrass with cleaver and mince white part
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.
b>salad, in any order you like.
Drizzle a frying pan with
he salad. A
Combine the breadcrumbs, cheese and lime peel in a medium bowl. Coat the shrimp in flour, shaking off the excess. Dip in egg, then coat in the breadcrumb mixture.
Heat the oil in a wok on medium heat. Shallow-fry the shrimp, in batches, until lightly browned. Drain on paper towels.
For the chili lime mayonnaise, whisk all ingredients in a small bowl.
Divide the spinach among plates. Top with avocado and shrimp. Sprinkle with the chili pepper then drizzle with mayonnaise.
Toss the avocado with 1 tbsp of the lime juice. Toss with melon slices and arugula and divide among 8 glasses or salad plates.
Heat oil in a medium skillet on medium heat. Cook chili pepper and lemongrass for 1 min. Add shrimp and cook for 30 seconds. Add remaining lime juice and peel and toss to coat.
Spoon shrimp over salad with pan juices. Garnish with a grinding of black pepper and serve immediately.
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
in a heavy-bottomed skillet with a tight-fitting lid. Drizzle
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 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 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.
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.
For shrimp: In a medium bowl,
Steam or boil shrimp until pink and then plunge into ice water to stop additional cooking.
For Aioli Mayo, mix together: sourcream, mayonnaise, garlic, parsley and lemon juice.
In a medium bowl, toss shrimp and veggies together.
Add enough of the Aioli to hold the shrimp salad together.
Add seasoned salt to taste.
(Optional: Add Old Bay Seasoning) Chill and serve.
For the grilled shrimp: Prepare a grill for medium heat. In a bowl,
mall bowl, cover and refrigerate for at least 30 minutes to
Line 2 baking pans with parchment paper. For the dressing, whisk oil
lender and blend until smooth. With the motor running, slowly add
egetables and cheese and toss with cooled, cooked rice. I use
ools, grill the shrimp and peaches!
Salad preparation:
Preheat oven