1 pound any size Contessa Cooked Tail-off Shrimp
1 head green leaf lettuce, chopped into thin strips
1/2 green cabbage, finely chopped into thin strips
3 medium tomatoes, sliced thin
1 small bunch cilantro, chopped (about 1 cup chopped)
1/4 cup roasted and salted peanuts, finely chopped
NOTE: You can use a mini blender or food processor to chop the peanuts, or crush the peanuts with a large, flat-bladed knife or cleaver.
1/4 cup Asian-style fish sauce
1/4 cup rice vinegar
1 tablespoon soy sauce (or gluten-free product such as Bragg’s Liquid Amino Acids)
2/3 cup cold water
5 tablespoons granular sugar (white cane sugar or organic sugar)
1 teaspoon roasted and salted peanuts, finely chopped
1 lime, cut into wedges
Fresh-ground black pepper, to taste
Chill thawed shrimp in the refrigerator while you prepare the rest of the salad.
In a large bowl, combine the remaining salad ingredients and toss gently.
In a small bowl, combine all dressing ingredients and stir well until sugar is dissolved.
Remove the shrimp from the refrigerator and toss them into the salad.
Garnish with the lime wedges and black pepper.
Serve with a few teaspoonfuls of dressing on each plate, or serve the salad with the dressing on the side.
Posted on 09/29/2015 at 01:25 AM