GINGERED SHRIMP SALAD

GINGERED SHRIMP SALAD image

Yield Makes 6 first course or 4 main servings

Number Of Ingredients 25

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MARINADE
2 lbs. medium shrimp, shelled, deveined, and tail on
juice of 1 orange, strained
1 TB extra-virgin olive oil
2 TB ginger root, grated
POACHING BROTH
1 bottle clam juice
1 TB ginger root, chopped
2 cloves garlic, chopped
1/2 cup dry sherry
VINAIGRETTE
2 TB fresh lemon juice, strained
2 TB fresh lime juice, strained
1 shallot, minced
1/2 cup cilantro, chopped
1-inch piece ginger root, grated
1 tsp Dijon mustard
1 tsp soy sauce
1 tsp hone
1 tsp roasted sesame chile oil
SALAD GREENS
1/2 head romaine or escarole, cleaned and torn into bite-size pices
1 bunch watercress, stems on
1/2 cup mint leaves, chopped
1/2 cup basil leaves, torn

Steps:

In a medium bowl, blend all the marinade ingredients. Add the shrimp, toss, and marinate for 1 hour. In a large saucepan over medium-low heat, poach the marinated shrimp in the poaching broth until they turn pink.Save the broth and freeze it for another time. Let the shrimp cool. In a large bowl, toss the greens and shrimp with the vinaigrette. Serve with rice crackers, canned kumquats and/or mandarine oranges, and plum wine or Chinese beer.