ASIAN SHRIMP, PINEAPPLE, AND PEANUT SALAD

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Asian Shrimp, Pineapple, and Peanut Salad image

Provided by Jill Dupleix

Yield Makes 4 servings

Number Of Ingredients 14

Dressing:
2 tablespoons fresh lime juice
2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 tablespoons olive oil
1 tablespoon sugar
1/2 cup thinly sliced shallots (about 2 large)
1 small jalapeño chile, thinly sliced
3 tablespoons (packed) fresh mint leaves
Salad:
16 peeled deveined cooked large shrimp with tails intact
6 ounces fresh pineapple, peeled, cut into 2x1/4-inch spears (about 1 1/4 cups)
1 large avocado, halved, pitted, peeled, coarsely chopped
2 tablespoons salted peanuts
1 lime, cut into 8 wedges (for garnish)

Steps:

  • For dressing:
  • Whisk lime juice, fish sauce, oil, and sugar in small bowl until sugar dissolves. Stir in shallots, chile, and mint.
  • For salad:
  • Toss shrimp with salt and pepper in bowl. Add pineapple, avocado, and dressing; toss to coat. Divide among plates, top with nuts, and garnish with lime wedges.
  • Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

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