Title: Shrimp and Vegetable Salad with Pine Nut Dressing
Categories: Salad Fish Shellfish Japanese Hawaii
Yield: 6 Servings

1/2	lb	Shrimp
5		Leaves romaine
1	md	Carrot; julienned
1	md	Japanese cucumber - julienned
1		Japanese pear; julienned
1/2	c	Shelled pine nuts
1/4	c	Rice vinegar
1/4	c	Soy sauce
1/4	c	Water
1	tb	Sugar
2	ts	Dry mustard

Cook, peel, and cut shrimp in lengthwise halves. Shred romaine; place in center of salad platter. Arrange shrimp, vegetables, and fruit alternately around romaine in a spoke pattern. Grind pine nuts in a blender. Add the vinegar, soy sauce, water, sugar, and mustard; blend well. Serve with salad. Makes 6 servings.

Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro

KOREAN RECIPES - AUGUST 1995

Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

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