Spicy Shrimp Salad
Lucy Saunders
prep
time : One to two hours
recipe type:
salads
ingredients:
Two pounds shrimp, cleaned, shelled and deveined
1/2 cup amber ale
1/4 cup lime juice
1/4 cup soy sauce
3 cloves garlic, peeled and sliced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon sugar
1 tablespoon toasted sesame oil
1/2 teaspoon crushed red pepper flakes
2 tablespoons peanut oil
Dressing:
1/3 cup peanut oil
2 oz. pale ale
1 tablespoon soy sauce
Salt and pepper to taste Garnish:
Chopped salted peanuts, sliced scallions, minced hot red Thai peppers (bird's eye peppers) for those who like it searing
Salad veggies:
8 cups mixed salad greens, stemmed and cleaned
1 large red bell pepper, seeded and sliced thin
1 cucumber, peeled and sliced thin
1/2 pound pea pods, blanched, strings removed, and slivered
1/3 cup cilantro leaves
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Combine shrimp and pilsner, lime juice, soy sauce, garlic, ginger, sugar, sesame oil and crushed red pepper in a large non-reactive container. Seal and marinate, refrigerated, for 45 minutes to 1 hour. Drain shrimp. Heat two tablespoons peanut oil in a large 10-in. skillet or wok over medium-high heat. Add shrimp and cook until pink, about 3 minutes. Combine the salad ingredients in a large bowl. Whisk together the ingredients for the dressing, and toss with the greens, pepper, cucumber and pea pods. Top the cold greens with the still-warm shrimp, and garnish. Serves 6-8, as an entree or appetizer.
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