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Shrimp & Vegetable Salad with Ginger-Orange Dressing


Serves four.

You can use basil instead of cilantro (or a combination of both), or add a teaspoon of curry powder to the dressing for a slightly more exotic flavor. If you can’t find mizuna, use mesclun. Thai sweet-hot chili sauce is sold in many grocery stores (look for A Taste of Thai brand).

  • 1/2 lb. mizuna, washed and dried
  • 1/3 cup plus 2 Tbs. vegetable oil
  • 2 cloves garlic, chopped
  • 2 tsp. chopped fresh ginger
  • 1/2 red onion, thinly sliced
  • 1 cup sliced shiitake mushroom caps (6 medium)
  • 1 small red bell pepper, cored, seeded, and julienned
  • 1/4 lb. snow peas, cut in half if large
  • 24 jumbo shrimp, peeled and deveined
  • 2 Tbs. rice vinegar
  • Juice and grated zest of 1 orange
  • 1 Tbs. Thai sweet-hot chili sauce
  • 1 tsp. chopped fresh cilantro
  • 2 tsp. soy sauce

Divide the mizuna among four large serving plates or shallow bowls. Set aside.

In a large sauté pan, heat 2 Tbs. of the oil over high heat. Add the garlic and ginger; sauté lightly, about 15 seconds. Add the onion, shiitakes, red pepper, and snow peas and sauté about 3 min. Add the peeled shrimp and sauté just until the shrimp begins to turn pink, about 2 minutes. Add the vinegar, orange juice, and zest, and turn off the heat. Add the remaining 1/3 cup oil, the chili sauce, cilantro, and soy sauce; stir to combine. With a slotted spoon, distribute the shrimp and vegetables over the mizuna. Drizzle the dressing over each salad and serve immediately.

nutrition information (per serving):
Calories (kcal): 330; Fat (g): fat g 26; Fat Calories (kcal): 230; Saturated Fat (g): sat fat g 4; Protein (g): protein g 11; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 16; Polyunsaturated Fat (g): 15; Sodium (mg): sodium mg 300; Cholesterol (mg): cholesterol mg 65; Fiber (g): fiber g 4;

Photo: France Ruffenach

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