12 servings
12 ounces Contessa extra large Cooked Tail-on Shrimp
8 large romaine lettuce leaves
1 carrot, chopped
2 green onions, chopped
1 pound thin asparagus, chopped
2 tablespoons lemon peel, grated
1 tablespoon lime peel, grated
1/4 tablespoon fresh lemon juice
1/4 tablespoon fresh lime juice
2 tablespoons syrup from preserved stem ginger
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon chinese chili sauce
1/4 teaspoon salt
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
Combine all dressing ingredients in a jar, shake well and refrigerate.
Shred romaine lettuce and refrigerate.
Peel the carrots and cut them into very thin slices.
Place carrots in a strainer and pour 1 quart bowling water over them.
Rinse carrots in cold water and pat dry, set aside.
Snap the tough ends off the asparagus and discard. Cut the asparagus into 1 inch lengths.
Bring 5 cups of water to a high boil and add asparagus.
Cook until they turn bright green and transfer to ice.
Pat dry and set aside.
Shred the green onions and set aside.
Place all salad ingredients in a large bowl, shake dressing, add and stir immediately.