Warm Citrus Shrimp Salad

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
2. Add the bibb lettuce & greens (a) to a mixing bowl. Tear the lettuce into bite-sized pieces if you wish. Add the shaved green papaya (b) on top.
3. Place the mint & basil leaves (c) on a cutting board. Chiffonade the mint & basil by stacking the leaves on top of each other, with the largest leaf on the bottom. Wrap the largest leaf around the other leaves. Use a knife to cut the mint and basil into thin strips and then add them to the bowl of lettuce and papaya.
4. Next add the toasted peanuts (d) to the mixing bowl. Pour the ginger lime dressing (e) over the salad but do not toss.
5. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Cut open the package of shrimp (f) and add the shrimp to the pan. Spread the pieces of shrimp out evenly in the pan using tongs or a wooden spoon. Season with a pinch of salt and pepper. Cook the shrimp for 1 minute without stirring.
6. After 1 minute, use tongs to flip the shrimp over and cook for another minute. When the shrimp is opaque and cooked through, turn the heat off. Spoon the shrimp into the bowl of salad.
7. Gently toss the salad to mix the ingredients and coat everything with the ginger lime dressing. Taste and add more salt and pepper if you wish.
8. Spoon the salad onto your serving plates.