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Asian Shrimp, Pineapple and Peanut Salad
Ingredients
Dressing:
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • ½ cup thinly sliced shallots (about 2 large)
  • 1 small jalapeƱo chile, thinly sliced
  • 3 tablespoons (packed) fresh mint leaves
Salad:
  • 16 peeled deveined cooked large shrimp with tails intact
  • 6 ounces fresh pineapple, peeled, cut into 2x1/4-inch spears (about 1¼ cups)
  • 1 large avocado, halved, pitted, peeled, coarsely chopped
  • 2 tablespoons salted peanuts
  • 1 lime, cut into 8 wedges (for garnish)
Instructions
For dressing:
  1. Whisk lime juice, fish sauce, oil, and sugar in small bowl until sugar dissolves. Stir in shallots, chile, and mint.
For salad:
  1. Toss shrimp with salt and pepper in bowl. Add pineapple, avocado, and dressing; toss to coat. Divide among plates, top with nuts, and garnish with lime wedges

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Article printed from Framed Cooks: http://www.framedcooks.com