Spicy Southeast Asian Shrimp Salad
|Fresh lemon juice||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed (Large Clove)|
|Peanut oil||1⁄4 Cup (4 tbs)|
|Oriental sesame oil||1⁄2 Teaspoon|
|Chinese hot oil/Cayenne pepper||1⁄4 Teaspoon|
|Medium shrimp||1 1⁄2 Pound, shelled and deveined|
|Rice vinegar/Distilled white vinegar||9 Tablespoon (1/2 Cup Plus 1 Tablespoon)|
|Chopped unsalted dry roasted peanuts||3 Tablespoon|
|Boston lettuce head||3 , separated into leaves|
|Carrots||4 , shredded to make 2 cups|
|Cucumber||1 Small, seeded and thinly sliced|
|Radishes||12 , thinly sliced|
|Coarsely chopped mint||1⁄4 Cup (4 tbs) (Fresh Ones)|
|Chopped fresh coriander/Flat-leaf parsley||1⁄3 Cup (5.33 tbs)|
|Scallions||4 , thinly sliced|
1. In a medium bowl, combine the lemon juice, garlic, salt, peanut oil, sesame oil and hot oil. Add the shrimp and toss to coat. Let marinate at room temperature, tossing occasionally, for at least 30 minutes or up to 1 hour. Meanwhile, soak about 1 dozen 6-inch bamboo skewers in water.
2. Light the charcoal or preheat the broiler. Thread the shrimp onto the skewers. Grill or broil about 4 inches from the heat for 1 1/2 to 2 minutes on each side, or until loosely curled and just opaque throughout. (The may be prepared 1 day ahead to this point. Remove the shrimp from the skewers and let cool to room temperature. Wrap and refrigerate overnight. Let return to room temperature before continuing.)
3. In a small bowl, make a dressing by mixing together the vinegar and honey until blended. Stir in the peanuts.
4. Cover a large serving platter with some of the lettuce leaves. Arrange the shrimp, bunches of the remaining lettuce and mounds of the carrots, cucumber, radishes, mint, coriander and scallions on top. To serve, drizzle with some of the dressing and serve the rest on the side, or suggest that guests make a package of a lettuce leaf filled with shrimp, vegetables, a sprinkle of herbs and a drizzle of the dressing.