Shrimp And Vegetable Salad With Pine Nut Dressing

Recipe Ingredients

1/2 lb	227g / 8oz	Shrimp
5		Leaves romaine
1		Carrot - julienne (medium)
1		Japanese cucumber - julienne (medium)
1		Japanese pear - julienne
1/2 cup	118ml	Shelled pine nuts
1/4 cup	59ml	Rice vinegar
1/4 cup	59ml	Soy sauce
1/4 cup	59ml	Water
1 tablespoon	15ml	Sugar
2 teaspoons	10ml	Dry mustard

Recipe Instructions

Cook, peel, and cut shrimp in lengthwise halves. Shred romaine; place in center of salad platter.

Arrange shrimp, vegetables, and fruit alternately around romaine in a spoke pattern. Grind pine nuts in a blender.

Add the vinegar, soy sauce, water, sugar, and mustard; blend well.

Serve with salad.

Source:
Executive Chef On Jin Kim Of Hanatei Bistro

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