Thai Shrimp Salad
Serves 4
Hands-On Time:
25m
Total Time:
25m
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
- 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.
- Meanwhile, peel the remaining orange. Divide it into segments and cut each one crosswise; set aside.
- 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.
- Divide the spinach and orange segments among individual plates. Place one skewer on each salad and serve the dressing on the side.
Quick Tip
You can make the dressing ahead of time and refrigerate it for up to 1 week.
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