4 servings

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
Salt and freshly ground black pepper
1 pound medium shrimp, shelled
and deveined
8 cups (packed) mixed baby greens,
such as arugula, frisée and spinach
1 pound jicama, peeled and cut
into matchsticks
2 cups (about 1/2 pound) mung bean sprouts
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

1. In a small bowl, whisk together the coconut milk, peanut butter,
vinegar and red curry paste until combined. Season with salt
and pepper.
2. In a medium saucepan of boiling water, blanch the shrimp until
they start to curl, about 1 minute. Drain; set aside.
3. In a large glass or stainless steel 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.
- Executive Chef Patrick Callarec

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.
 

Featured Archive Recipes:
Chinese Chicken Salad with Spicy
Noodles and Sesame Sauce
Shrimp Maque Choux Salad
Shrimp with Thai Lemongrass Marinade
Spicy Black Bean Mussels with
Rice Stick Noodles
Stir-Fried Shrimp and Snow Peas
in Bird's Nest
Warm Oriental Chicken Salad
 

Index - Salad Recipe Archives
Index - Salad Dressing Recipes
Index - Oriental Recipes Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search