Tiger Shrimp and Glass Noodle Salad
INGREDIENTS
•
• 2 tbsp (30 ml) piment d’Espelette
•
• 6 tbsp (90 ml) extra virgin olive oil
•
• 18 large tiger shrimp, deveined and butterflied with tails intact
•
• Grated zest of 1 lemon
•
• Grated zest of 1 lime
•
• Salt and freshly ground pepper
•
• 1/2 lb (250 g) glass (cellophane) noodles, prepared according to the package instructions, drained and chilled
•
• 1 English cucumber, peeled, seeded, and sliced diagonally
•
• 4 baby yellow bell peppers, seeded and thinly sliced
•
• 4 baby red bell peppers, seeded and thinly sliced
•
• 1 carrot, peeled and julienned
•
• 2 green onions, thinly sliced on the diagonal
•
• 2 cups peeled, seeded, and julienned green papaya
•
• 1/2 cup (1/2 oz/15 g) fresh mint leaves
•
• 1/2 cup (1/2 oz/15 g) fresh cilantro leaves, and chopped fresh cilantro for garnish
•
• 1/4 cup (1 1/2 oz./45 g) roasted peanuts, chopped
•
• 2 tbsp fresh basil leaves, julienned
•
For the dressing:
•
• Juice of 2 lemons
•
• 1/2 cup (4 fl. oz/125 ml) soy sauce
•
• 8 tsp (40 ml) honey
•
• 2 inch (5 cm) piece of fresh ginger, peeled and finely grated
•
• 4 green onions, thinly sliced
•
• 1 tbsp sweet chili sauce
•
• 1 cup (8 fl. oz/250 ml) grapeseed oil
Comments & Reviews
Just A Pinch Sweepstakes