Snow Pea and Shrimp Salad
- 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
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.
Recipe courtesy of Emeril Lagasse, 2003