Spicy Shrimp Salad by Jennifer Malott Kotylo
For the dressing:
3 tablespoons sugar
4 tablespoons fish sauce
⅓ cup lime juice
2 tablespoons prepared chili sauce
For the salad:
¾ pound cooked shrimp
¼ cup chopped mint
1 small red onion, thinly sliced
2 green onions, trimmed and thinly sliced
2 cucumbers, peeled and thinly sliced
Bibb lettuce leaves
In a small bowl, combine all the dressing ingredients. Stir until the sugar dissolves completely.
In a large bowl, combine all of the salad ingredients except the lettuce. Pour the dressing over and toss to coat.
To serve, place the lettuce leaves on individual plates. Mound a portion of the shrimp salad on top of the leaves. Serve immediately.
Peeling Tomatoes
The trick to peeling tomatoes is to quickly blanch them in boiling water before removing the skin. Bring a pan of water to boil, then throw in the tomato for 15 to 30 seconds. Using a slotted spoon, remove the tomato from the water and run it under cold water until it is cool enough to handle. Using the tip of a knife, pull up a small piece of skin, then simply pull the skin off the flesh.
Serves 2–4
The cooked shrimp add great color and texture to this salad, but it's equally tasty if you substitute cooked mussels or scallops. Why not try combining all of them?
