Thai Shrimp Salad

Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

1
clove garlic, peeled
1
teaspoon
finely chopped fresh ginger
1
tablespoon
creamy peanut butter
1/4
cup
fresh cilantro leaves
3
fresh basil leaves
3
fresh mint leaves
1/4
jalapeno, seeded and roughly chopped (plus more to taste, if desired)
2
teaspoons
sugar
1
lemon
1
lime
2
oranges
1
cup
canola oil
1
teaspoon
sesame oil
3/4
teaspoon
kosher salt
1/2
teaspoon
black pepper
1
pound
large shrimp, peeled and deveined
1
5- to 7-ounce bag spinach
bamboo skewers, soaked in water for at least 30 minutes

Directions

  1. In a blender, combine the garlic, ginger, peanut butter, cilantro, basil, mint, jalapeño, and sugar and pulse to form a paste. Place a strainer over the blender and squeeze the juice from the lemon, lime, and 1 of the oranges into the blender. With the motor running on low, slowly add the canola and sesame oils. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside.
  2. Meanwhile, peel the remaining orange. Divide it into segments and cut each one crosswise; set aside.
  3. Heat the grill to medium. Divide the shrimp among 4 skewers. Season with the remaining salt and pepper. Grill, turning once, until the shrimp are pink and cooked through, 3 to 4 minutes total.
  4. Divide the spinach and orange segments among individual plates. Place one skewer on each salad and serve the dressing on the side.
Robert Wood
March 2006

Nutritional Information

  • Per Serving
  • Calories 665
  • Fat 60 g
  • Sat Fat 5 g
  • Cholesterol 143 mg
  • Sodium 1078 mg
  • Protein 18 g
  • Carbohydrate 16 g
  • Sugar 8 g
  • Fiber 3 g
  • Iron 2 mg
  • Calcium 110 mg
What does this mean? See Nutrition 101.