Shrimp Salad With Tropical Fruit Salsa Recipe - Cooking Index
Shrimp Salad With Tropical Fruit Salsa Recipe - Cooking Index
| 3/4 lb | 340g / 11oz | Medium raw shrimp - shelled, deveined |
| Marinade | ||
| 1 tablespoon | 15ml | Rice wine or dry sherry |
| 1 teaspoon | 5ml | Sesame oil |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground white pepper |
| Salsa | ||
| 1 | Mango or papaya | |
| 1/4 cup | 40g / 1.4oz | Golden raisins |
| 1/4 cup | 36g / 1.3oz | Diced red bell pepper |
| 1 tablespoon | 15ml | Chopped cilantro |
| 1 tablespoon | 15ml | Chopped crystallized ginger |
| 3 tablespoons | 45ml | Rice vinegar |
| 1 teaspoon | 5ml | Chili garlic sauce |
| Greens | ||
| 4 cups | 440g / 15oz | Mixed salad greens |
Combine marinade ingredients in a bowl. Add shrimp and stir to coat. Let stand for 10 minutes.
Place shrimp on a greased grill 3 to 4 inches above a solid bed of glowing coals. Cook until shrimp turn pink, 1 1/2 to 2 minutes on each side. Remove to a bowl and let cool. Cover and refrigerate until chilled.
Combine dressing ingredients in a bowl; set aside.
Peel mango. Cut one-half of the flesh into 4 slices and reserve for garnish. Cut the remaining fruit into 1/4-inch cubes and place in a bowl with remaining salsa ingredients.
Place salad greens in a large bowl; add dressing and toss to coat. Divide greens among 4 salad plates. Arrange shrimp on one side of greens; spoon salsa on greens opposite the shrimp. Garnish each salad with a slice of mango.
This recipe yields 4 servings.
Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)
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