Wine Kitz

Lifestyle

Recipes » 2012 Wine & Food Calendar Recipes » Thai Shrimp & Mango Salad - April 2012

RECOMMENDED WINE PAIRING

  • Sommelier Reserve Symphony 

 

INGREDIENTS

Shrimp

  • 1 lb (454 g) shrimp (16 to 21 count)
  • 4 tbsp (60 mL) oyster sauce
  • 2 tsp (10 mL) brown sugar
  • 4 cloves garlic, minced

Salad

  • 6 cups (1.5 L) mixed lettuce
  • 1/2 cup (125 mL) each cucumber, red pepper, carrot thinly sliced
  • 1 mango, thinly sliced
  • Fresh mint, chopped

Dressing

  • 1/4 cup (50 mL) lime juice
  • 3 tbsp (45 mL) sliced shallots
  • 1 tbsp (15 mL) fish sauce
  • 2 tbsp (25 mL) brown sugar
  • 3 cloves minced garlic
  • 2 tbsp (25 mL) chopped cilantro
  • 1/2 cup (125 mL) peanut or vegetable oil
  • 1/2 tsp (2 mL) crushed red pepper flakes

 

METHOD

  • Combine shrimp marinade ingredients in small bowl. Add shrimp. Let stand while salad is being prepared.
  • Place lettuce in bowl; add sliced vegetables and mango.
  • Make dressing by combining all ingredients except red pepper flakes in blender. Blend until smooth and sugar is dissolved. Stir in pepper flakes.
  • Cook shrimp in large skillet 3 to 4 minutes until pink. Place on salad.
  • Drizzle with dressing.

 

SERVES 4