Ingredients

10 ounces fresh snow peas, ends trimmed
2 tablespoons minced green onions
2 tablespoons chopped fresh cilantro leaves plus cilantro sprigs, for garnish
1 tablespoon chopped fresh mint leaves
2 tablespoons wine vinegar
1 tablespoon lime juice
1 1/4 teaspoons minced ginger
1/2 teaspoon minced garlic
1 teaspoon sugar
Pinch red pepper flakes
Pinch salt
1/2 cup canola or vegetable oil
1 bunch leaf lettuce, trimmed, washed and spun dry, torn into pieces if very large
1 bunch watercress, tough stems removed, washed and spun dry

1/2 red bell pepper, seeded and cut into thin strips
1 pound medium boiled, peeled, and deveined shrimp, and chilled
1 large papaya, peeled, seeded, and sliced
1/4 cup chopped toasted macadamia nuts, garnish
Chives, garnish

Instructions

In a pot of boiling water, blanch the snow peas for 45 seconds
to 1 minute. Transfer with a slotted spoon to an ice bath to refresh, then drain well on paper towels. Set
aside.

In a small bowl, to make the dressing, whisk together the scallions, 1 tablespoon of the cilantro, the mint,
rice wine vinegar, lime juice, ginger, garlic, sugar, pepper flakes and salt, and whisk to combine and
dissolve the sugar. Add the oil in a steady stream, whisking to combine. Adjust the seasoning to taste.

In a large bowl, combine the lettuce, watercress, red bell pepper, and cooked snow peas. Toss with about 1/4
cup of the dressing to lightly coat.

Divide the tossed salad among 4 plates. Arrange the shrimp in the middle of the greens and the papaya along
the outer edges of the plates. Drizzle lightly with the remaining dressing. Sprinkle with the remaining 1
tablespoon chopped cilantro, and garnish with the nuts, cilantro sprigs and chives. Serve.