Ingredients
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1 cup loosely packed mint leaf
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1 small onion, coarsely chopped
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1 tablespoon minced gingerroot
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12 black peppercorns, coarsely crushed
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1 teaspoon ground cumin
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1 teaspoon tamarind paste
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1/2 teaspoon sugar
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1/3 cup water
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salt, to taste
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2 lbs large shrimp, shelled and de-veined
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4 cups shredded iceberg lettuce
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3 cups grated carrots
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2 cups diced celery
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2 cups shredded red cabbage
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1 cup loosely packed cilantro leaf, minced (after measuring)
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2 tablespoons oriental sesame oil
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2 tablespoons soy sauce
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1 tablespoon rice wine vinegar
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3 dashes oriental hot chili oil (or to taste)
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3 tablespoons fresh limes or 3 tablespoons lemon juice
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5 scallions, minced
Instructions
- Make the paste: In a blender combine the first 9 ingredients and blend until pureed.
- In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.
- Make the salad: In a large bowl combine the 6 salad vegetables.
- Make the dressing: In a bowl whisk together the 6 salad dressing vegetables.
- Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot.
- Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked.
- Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss.
- Divide among serving dishes and sprinkle with the sesame seeds.