Seared Shrimp Salad with Thai Palm Sugar Dressing

Ingredients

• 1 head bibb lettuce, cored and leaves separated, washed and spun dry
• 1 medium cucumber, peeled, seeded and thinly sliced
• 1 mango, peeled, seeded and sliced
• 1/4 cup fresh lime juice
• 3 tablespoons sliced shallots
• 1 tablespoon fish sauce
• 2 tablespoons Palm sugar, or light brown sugar, plus more to sprinkle on shrimp
• 1 tablespoon minced garlic
• 2 tablespoons packed chopped fresh cilantro
• 2 teaspoons minced Serrano chilies
• 1/2 cup peanut oil
• 1 pound medium shrimp, peeled
• 4 teaspoons Essence, recipe follows
• 1/4 teaspoon salt
• Pinch cayenne
• 1/4 cup chiffonade fresh mint, garnish
• 2 tablespoons finely chopped green onions, garnish

Directions

Lay the lettuce leaves across a large platter. Arrange the cucumber, mango slices and shallots over the lettuce.

In a blender, combine the lime juice, shallots, fish sauce, sugar, garlic, cilantro, chiles, and peanut oil. Blend on high speed until well combined and the sugar is dissolved.

In a bowl, toss the shrimp with the Essence, salt, palm sugar, and cayenne to coat. Heat a wok or large, heavy, skillet over high heat. Add the oil and when very hot, add the shrimp and sear until cooked through, about 2 minutes per side. Remove from the pan.

Arrange the shrimp decoratively over the greens and mango and drizzle with the dressing. Garnish with the mint and green onions and serve.