SHRIMP SPRING ROLL SALAD

Salad|Asian|Brunch|Gluten-free|Seafood

Ingredients

The Crazy Delicious Peanut Dressing:

1 cup peanut butter (smooth or chunky works)

¼ cup brown sugar

¼ cup soy sauce

¼ cup rice wine vinegar

1 tablespoon sesame oil

1 tablespoon fresh ginger root, grated on a microplane

1 large garlic clove, grated on a microplane

¼ cup hot water

The Shrimp and the Noodles:

4 ounces vermicelli rice noodles

1 pound raw U16/20 shrimp, peeled and deveined

1 tablespoon corn starch

¼ teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil

The Salad:

4-5 cups romaine or leaf lettuce, chopped

1 English cucumber, chopped

2 cups mung bean sprouts

2 medium carrots, peeled and shredded on the large holes of a box grater

½ cup cilantro leaves

¼ cup mint leaves, rough chopped

4 large scallions, chopped

½ cup honey roasted peanuts, chopped

1 lime, cut into wedges

Instructions

Combine all of the dressing ingredients except the water in a small bowl and whisk until smooth. Gradually add the hot water, whisking, until the sauce forms a dressing-like consistency.

Place the vermicelli noodles in a shallow baking dish or bowl and cover them with boiling water. Toss with chop sticks or a fork occasionally until they are soft, about 5 minutes. Drain and set aside in a small bowl. Toss with about 2 teaspoons of oil to keep them from sticking as they cool.

Pat the shrimp dry with paper towels and place them in a small bowl. Toss with the corn starch, salt, and pepper. Heat the oil in a large skillet over medium high heat. Add the shrimps to the hot oil in a single layer and cook for about 1-2 minutes on the first side until they start to curl and turn pink. Flip with tongs and cook for 1 minute on the second side until just cooked through. Set aside.

You can form the salad on a large platter or in individual bowls. Layer the all of the salad ingredients finishing with several shrimp and chopped peanuts. I like to add the noodles on top of the lettuce and then finish with lots of that amazing dressing. Serve with lime wedges for squeezing just before eating. Deliciousness!!!