Saturday, June 27, 2015

chopped thai shrimp salad... 20 minutes

the goods:

garlic lime dressing:
1/2 cup olive oil
1/4 cup white wine vinegar
juice from 2 limes
2 tablespoons water
1 tablespoon honey
2 cloves of garlic
1 serrano pepper, stemmed, seeded, and roughly chopped
1 cup cilantro
1/2 teaspoon salt

3 garlic cloves, minced
1 serrano pepper, stemmed, seeded, and minced
1 pound baby shrimp, peeled and deveined
4 cups spinach, chopped
1 cup carrots, julienned (I buy a bag of pre-cut ones)
2 cups edemame, shelled and cooked
3/4 cup cashews, or slivered almonds, or pepitas (depending on what kind of nut you have lying around)
wonton crisps

To make the dressing: pulse all ingredients except herbs together in a food processor. Add the herbs and pulse a few times just to chop up. Set aside.
Shrimp: Heat a little bit of oil in a large skillet over medium low heat. Toss in the garlic and serrano pepper and stir-fry for 1 minutes or until fragrant. Add the shrimp, sprinkle with a little salt and turn up the heat a little bit. Saute for a few minutes until the shrimp is pink and no longer translucent. Remove from pan and set aside to cool.
Toss the spinach, carrots, and edamame together. Top with nuts, shrimp, dressing, and wontons.

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