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Thai-Style Shrimp Salad with Spicy Peanut Dressing
Source: Food & Wine
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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  4 Servings
Executive chef Patrick Callarec at Maui's Ritz-Carlton, Kapalua, tosses his crisp vegetable and shrimp salad with a tropical coconut milk dressing. Thai curry pastes are available in the ethnic-foods section at supermarkets.
RECIPE INGREDIENTS
1/2 cup unsweetened coconut milk
1 tablespoon plus 2 teaspoons chunky peanut butter
2 teaspoons rice vinegar
1/2 teaspoon Thai red curry paste
1 pound medium shrimp, shelled and deveined
8 cups (packed) mixed baby greens, such as arugula, frisee and spinach
1 pound jicama, peeled and cut into matchsticks
2 cups mung bean sprouts (about  1/2 pound)
2 large scallions, cut into matchsticks
1 large carrot, cut into matchsticks
1 large red bell pepper, cut into matchsticks
1/2 cup cilantro leaves
DIRECTIONS
In a small bowl, whisk together the coconut milk, peanut butter, vinegar and red curry paste until combined. Season with salt and pepper.
In a medium saucepan of boiling water, blanch the shrimp until they start to curl, about 1 minute. Drain the shrimp and set aside.
In a large bowl, toss the mixed greens, jicama, bean sprouts, scallions, carrot, red pepper and cilantro. Add the shrimp and the coconut dressing and toss well. Mound the salad on 4 large plates and serve at once.
MAKE AHEAD:
The recipe can be prepared through Step 2 up to 1 day ahead. Refrigerate the shrimp and dressing separately and let them return to room temperature before finishing the salad.
WINE RECOMMENDATION:
The spicy peanut dressing pairs well with an unfussy light Italian white, such as the 1997 Antinori Galestro or the 1997 Alois Lageder Pinot Grigio.
Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  4 Servings
Calories: 345
Fat. Total: 13g
Fiber: 12g
Carbohydrates, Total: 29g
Sodium: 260mg
% Cal. from Fat: 34%
Cholesterol: 172mg
Protein: 32g
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