1 pound raw shrimp, shelled (20–25 per pound)
1 seeded chopped jalapeno
2 medium garlic cloves, coarsely chopped
1-inch piece of ginger, sliced
2 tablespoons low sodium soy sauce
1 tablespoon sesame oil
½ cup cilantro, coarsely chopped
¼ cup mayonnaise
1 tablespoon cider vinegar
2 teaspoons low sodium soy sauce
1 teaspoon garlic, finely minced
1 teaspoon sesame oil
¼ teaspoon ground turmeric
4–6 cups salad greens of your choice
½ avocado, sliced
¼ red bell pepper, thinly sliced
2 scallions, bottoms slivered, tops sliced
1 small jalapeno, seeded and sliced
1 lime, cut into wedges
1 cup pea shoots
Cilantro for garnish
Peel shrimp and place in a quart zipper bag with jalapeno, garlic, ginger, soy, sesame oil and cilantro and marinate four hours or overnight.
Make dressing by whisking mayonnaise, vinegar, soy sauce, garlic, sesame oil and turmeric. Refrigerate until ready to serve.
After the shrimp has marinated, remove to paper towels to pat dry and dispose of marinade ingredients.
In a saute pan with a little kitchen pan spray over medium heat, cook shrimp about a minute or so on each side. If the pan is small, cook in two batches so the shrimp don’t touch each other. When you poke one, it should be firm and bounce back, do not overcook.
Once cooked, chill until service.
Just before serving, on a small platter or on four separate serving dishes, lay out the greens, shrimp, avocado slices, red bell pepper, scallion bottoms and jalapeno slices.
Drizzle on the dressing then top with scallion tops, lime wedges, pea shoots and the cilantro garnish.
Serve with lime wedges to squeeze over the top.
Keywords: Zesty Shrimp Salad