Thursday, September 9, 2010

Asian Shrimp Salad

Get cool, boy!

Asian Shrimp Salad
Adapted from a Bon Appetit recipe on Epicurious

4 1/2 T. Lime Juice
2 T. Sesame Oil
4 t. Chili Sauce
5 Garlic cloves, smashed and minced
2 t. Sugar
1 lb. peeled, deveined, cooked medium Shrimp
1 C. thinly sliced cucumber
8 oz. Snap Peas
1 Red Bell Pepper, thinly sliced
1/2 C. Mint leaves, chopped
1/2 C. Cilantro leaves, chopped
Optional:  rice stick noodles

Whisk lime juice, chili sauce, garlic, and sugar in small bowl until sugar dissolves.  Place shrimp in bowl.  If using noodles, divide among dishes, top with vegetables and then shrimp with dressing.

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