Shrimp Chopped Salad with Sugar Snap Peas, Cucumber and Mint
By Chuck Wiley, Executive Chef, Hearth '61, Mountain Shadows Resort
Shrimp Chopped Salad with Sugar Snap Peas, Cucumber and Mint Yield: 4 Servings
½ lb Sugar snap peas, strings removed 1 lb. Shrimp, peeled and deveined 2 Tbsp Vegetable oil 1 each Carrot, cut in matchsticks ¼ lb Radishes, thinly sliced 1 small Cucumber, peeled and sliced 4 cups Baby greens and romaine 3-4 Tbsp Mint, roughly chopped 3 Tbsp. Cilantro 1 Tbsp Toasted sesame seeds 2 each Green onions, sliced
To taste Kosher salt and freshly ground black pepper
1. Fill a large saucepot fitted with a steamer basket and lid with about an inch of water; bring to a boil. Have a mixing bowl filled with ice water ready. Place the snap peas into the steamer pot, cover and steam for about a minute until the peas turn bright green. Immediately plunge the peas into the ice water. Drain and cut into 1 inch pieces on the diagonal. 2. Heat a large sauté pan over medium high heat. Add the olive oil and the shrimp. Season with salt and pepper and sauté 2-3 minutes until shrimp are almost done, transfer to a plate. When shrimp are cool enough to handle slice into bite-size pieces. 3. In a large mixing bowl, combine the peas, carrots, radishes, cucumber, greens, mint and cilantro. Toss with enough of the lemon soy vinaigrette to coat well. 4. Arrange on a large serving platter or in individual bowls. Top the salad with the warm shrimp. Drizzle with any remaining vinaigrette, the sesame seeds and onions.
Lemon Soy Vinaigrette Yield: Approximately 1/3 cup
1 Tbsp Soy 2 Tbsp Lemon juice ¼ cup Vegetable oil 2 tsp Sweet chili sauce To taste Kosher salt and freshly ground black pepper
1.Combine soy and lemon juice in a mixing bowl. Whisk in the oil and chile sauce; season with salt and pepper. Taste and adjust seasoning and acidity.