Thai Salad With Herbs And Shrimp
16 raw, wild black tiger prawns or 24 jumbo shrimp, peeled, deveined, tails removed
4 c fresh baby spinach
1 papaya, peeled, seeded and cut into large, bite size pieces (go for organic if available)
2/3 c cherry tomatoes, halved
2/3 c cucumber, cut into large, bite size cubes
1 Haas avocado, cut into large, bite size cubes
2/3 c red bell pepper, cut into large, bite size cubes
4 scallions, sliced
1/4 c fresh mint leaves, coarsely chopped (or more to taste)
1/4 c fresh basil leaves, coarsely chopped (or more to taste)
1/4 c cilantro leaves, coarsely chopped (or more to taste)
1/4 c lightly salted, dry roasted peanuts, coarsely chopped
For the dressing
6 T fresh lime juice
4 T fish sauce (*)
2 T honey
1/2 t sambal oelek chili paste, or more to taste (*)
Bring a small pot of water to a rolling boil. Add shrimp and cook until pink and insides no longer translucent, 2 minutes. Set aside and cool.
Prepare the dressing by combining all ingredients in a bowl. Set aside.
Cut prawns in half to form large, bite size pieces.
Place spinach in a bowl and toss with 2 T dressing.
To assemble the salad, divide spinach evenly between 4 plates. Layer on each plate the papaya and the next 5 ingredients. Arrange the shrimp in the center of the salads. Top with mint, basil and cilantro. Drizzle 2 T of dressing on each salad. Sprinkle with peanuts.
(*) Found in the Asian section of your grocery store.
Source: Jill Crusenberry