Shrimp & Litchi Salad
|Large shrimp||1 Pound, shelled except for last section of tails, and deveined (42 Whole)|
|Canned litchis in syrup/Longans / rambutans||20 Ounce (1 Can)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Sliced cucumber||2 Cup (32 tbs) (European Style)|
|Watercress sprigs||4 Cup (64 tbs), lightly packed, washed and crisped|
|Freshly ground pepper||To Taste|
Bring 3 quarts water to boiling on high heat in a 5- to 6-quart pan.
Add shrimp to boiling water, cover, and remove from heat.
Let stand until shrimp are opaque in center (cut to test), 2 to 3 minutes.
Drain; let cool.
Drain and reserve fruit syrup.
In a bowl, mix oil, 2 tablespoons fruit syrup (save balance of the syrup for other uses), and lemon juice.
If desired, cut fruit pieces in half.
To the bowl add fruit, shrimp, cucumber, and watercress; mix lightly.
Divide between 4 dinner plates; add salt and pepper to taste.