this recipe is a bit of a fusion between a salad i've been making for years and ming tsai's spicy shrimp with mangoes and snow pea salad that we just covered in class. there's something so bright and fresh about the combination of the creamy avocado and sweet mango, the bite of the onion and the spiciness of the sauce. additional benefit? it's easy as hell and literally takes about 15 minutes to complete - start to finish.
be careful with your shrimp and don't let them overcook. there's little redemption to rubbery, overcooked shrimp and you may as well just throw them out and start over. don't do something else while you're cooking shrimp, don't get distracted. take the four minutes (or so) and watch them turn from translucent to white.
as a challenge to myself and because it's really the way recipes should be done - i'm going to focus on telling you what to look for and eliminate cooking times. as amanda cohen says in dirtcandy, 'the recipe is not your master, you are not a slave to the recipe.'
1/4 cup sweet chili sauce
2 tbsp rice vinegar
1 tbsp lime juice
1 tbsp minced ginger
1/2 avocado, thinly sliced
1 mango, diced
1/2 red onion, thinly sliced
4 oz snow pea shoots
1 head butter lettuce, trimmed and cleaned
1/4 lb. shrimp, shelled and deveined (prawns, being extremely similar with minor differences as to leg count, really don't taste any different. feel free to substitute.)
servings: 2 | kcals: 355 | fat: 11.5 | carbohydrates: 44.1 | fiber: 7.2 | protein: 15.7
toss lettuce with snow pea shoots, arrange on plate. top with avocado, onion, and mango.
bring a large pot of salted water to boil. add shrimp and cook through until just opaque. remove from pot and plunge into cold water to stop the cooking process. pat dry and arrange on plate atop lettuce.
in a small bowl, whisk together sweet chili sauce, rice vinegar and ginger. drizzle over salad & shrimp. serve.