¼ cup rice wine vinegar
1 clove garlic, chopped
1 scant tsp. Thai red curry paste
2 Tbsp. olive oil
To taste kosher salt
1 ea. (12oz) English cucumber, peeled and diced
1 ea. mango, peeled, seeded and diced
1/2 cup radish, sliced
3 Tbsp. basil, roughly chopped
2 Tbsp. mint, roughly chopped
1 lb. gulf shrimp, steamed, shelled, chilled and cut in ½” chunks
1 tsp. black sesame seeds
1. In a small bowl, whisk together the vinegar, garlic and curry paste. Whisk in the oil slowly; season with salt and set aside.
2. Combine the cucumber, mango, radish, basil and mint to the large mixing bowl. Drizzle with enough of the dressing to coat and toss well. Divide between 6 bowls or parfait glasses.
3. Add the shrimp to the mixing bowl and toss with some of the remaining vinaigrette; mound on top of the mango cucumber salad.
4. Sprinkle with the black sesame seeds and serve.
Yield: 6 Servings