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Receta Easter Egg Salad with Shrimp and Sesame Ginger Dressing
by Debi Shawcross

Easter Egg Salad with Shrimp and Sesame Ginger Dressing
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Asian
  Raciónes: 4

Ingredientes

  • Dressing:
  • 1 1/2 tablespoons honey
  • 1 1/2 teaspoons minced ginger root
  • 4 tablespoons sesame oil
  • 2 tablespoons olive oil
  • 2 tablespoons rice wine vinegar
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • Whisk all ingredients together in a small bowl.
  • Salad:
  • 16 large shrimp
  • 1 1/2 teaspoons olive oil (for brushing shrimp)
  • salt
  • 1 head red leaf lettuce, leaves torn (about 4 cups)
  • 2 cups baby spinach
  • 1 head green leaf lettuce, leaves torn (about 4 cups)
  • 1 bunch Easter Egg Radishes, trimmed and sliced thin
  • 2 tablespoons black sesame seeds

Direcciones

  1. Preheat grill pan over medium high heat. Brush both sides of shrimp with olive oil and season with salt. Place on grill pan and cook shrimp 2 minutes per side, until shrimp has turned pink and beginning to curl. Remove shells and devein shrimp.
  2. Place lettuce/spinach mixture in a large salad bowl; add desired amount of dressing and toss well. Divide greens among 4 plates. Top with slices of radish. Sprinkle with black sesame seeds, and top each salad with 4 shrimp.
  3. 4 servings