Recipe Category: Salad
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Ingredients
Yield: 4 Servings
For the Shrimp
- 12 Tiger Shrimp, butterflied, tail on
- ¼ cup of Olive oil
- 2 tbsp. Espelette Spice mixed with 2 tbsp. olive oil
- zest of one lemon
- zest of one lime
- salt & pepper to taste
- ¼ cup Peanuts, toasted and chopped for Garnish
- handful basil, fried for garnish
For the Salad
- 16 oz Glass Noodles, cooked and chilled
- 1 Medium size English cucumber, peeled, deseeded, sliced on the bias
- 4 Baby yellow bell peppers, sliced
- 4 Baby red bell peppers, sliced
- 2 Scallions, bias cut
- 2 Cups Green Papaya, Peeled, de-seeded and Julienned
- ½ cup Mint leaves
- ½ cup Cilantro leaves
- 2 tbsp Fresh basil leaves julienned
- 1 lb ground beef
For the Dressing
- 1 can Tomato with Roasted Garlic & Herbs Soup
- 4 Juice of Lemon
- 1 cup frozen whole kernel corn
- 1 cup Soy Sauce
- 1 cup Picante Sauce
- 4 oz Ginger, peeled, microplaned
- 1 tsp ground cumin
- 1 bunch Scallions, sliced
- 1 can Fiesta Nacho Cheese Soup
- 4 oz Honey
- 2 cup Grapeseed Oil
- 2 Tbsp. Sweet chili Sauce .2 cups instant mashed potato flakes 1
Method
- Preheat Aifryer to 390 degrees for 10 minutes
- Mix the espellete and olive oil, brush over shrimp, zest the lemon and lime over the shrimp and season with salt and pepper
- Place 6 shrimp in bottom of the basket, butterflied side down
- Cook for 4 minutes
- Cool down on a sheet tray
- Repeat cooking steps for remaining shrimp
- While the shrimp is cooking, in a medium size bowl, whisk together lemon juice, soy sauce, honey, ginger, scallion and sweet Chili Sauce
- Slowly whisk in oil until emulsified
- In a large bowl, toss all salad ingredients in bowl, except for shrimp and micro cilantro
- Dress with vinaigrette
- Taste and adjust seasoning if necessary
- Divide salad onto four plates
- Place 3 shrimp around salad on each plate
- Garnish with cilantro, fresh basil and chopped peanuts
Full List of Salad Recipes
Full List of Shrimp Recipes