Title: Spicy Delta Salad
Categories: Salad Shellfish
Yield: 8 Servings

1 1/2	lb	Cooked, shelled tiny shrimp
		Chili-Lime Vinaigrette (recipe follows)
2	c	Long-grain rice, cooked and cooled
2	md	Carrots, thinly sliced
2	md	Bell peppers, 1 red & 1 yellow, sliced into 1/4"x1" pieces
1	c	Thinly sliced green onions
1/3	c	Minced fresh mint leaves
1/4	c	Minced fresh cilantro leaves
12		Lettuce leaves, rinsed and crisped

Chili-Lime Vinaigrette: Mix together each 1/3 cup each seasoned rice vinegar (or rice vinegar with 2 ts sugar) and reduced-sodium soy sauce, 3 tb each lime juice and Oriental sesame oil, and 2 1/2 tb hot chili oil.

Mix shrimp with Chili-Lime Vinaigrette. Chill for 20 minutes. Meanwhile, combine rice, carrots, peppers, onions, mint and cilantro. Stir in shrimp mixture. Cover and chill at least 2 hours or overnight.

Line a large salad bowl with lettuce. Fill with shrimp mixture.

previous

next