Name: Shrimp and Snow Pea Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H4M0.000S
Total time: P0Y0M0DT0H24M0.000S
Yield: 4 servings
Ingredients: 12 ounces snow peas; 1 1/4 pounds medium shrimp, peeled and deveined; 6 radishes, thinly sliced into half-moons; 4 scallions, thinly sliced; 1/3 cup rice vinegar; 1 tablespoon canola oil; 1 tablespoon toasted sesame oil; 1 tablespoon grated fresh ginger; Salt; 2 tablespoons toasted sesame seeds

Directions

Bring a large saucepan of water with a steamer basket to a boil. Put the snow peas in the basket, cover and cook for 2 minutes. Remove the basket and transfer the snow peas to a bowl of ice water to cool. Drain and pat dry.
Add the shrimp directly to the saucepan of water and return to a boil; cook for 2 minutes. Drain, then plunge the shrimp into a bowl of ice water to cool. Drain and pat dry.
Slice each shrimp in half lengthwise. Cut the snow peas diagonally into 1/2-inch pieces, discarding the ends. In a large bowl, toss the shrimp, snow peas, radishes and scallions.
In a small bowl, whisk the vinegar, both oils, the ginger and 1/2 teaspoon salt. Toss with the salad right before serving; top with sesame seeds.
Photography by Lara Robby

Courtesy of Food Network Magazine

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Shrimp and Snow Pea Salad

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