SHRIMP AND SNAP PEA SALAD WITH GINGER DRESSING

Shrimp and Snap Pea Salad with Ginger Dressing image

Yield serves 4 as a main course

Number Of Ingredients 11

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Coarse salt and freshly ground pepper
12 ounces sugar snap peas, stem ends and any strings removed
1 pound fresh or frozen (thawed) medium shrimp (36 to 40 count), peeled and deveined (see page 361)
4 scallions, trimmed, white and green parts separated and thinly sliced
1/4 cup vegetable oil, such as safflower
3 tablespoons fresh lime juice (from 2 to 3 limes)
1 carrot, coarsely chopped
1 tablespoon coarsely chopped peeled fresh ginger
1/4 cup water
1 large head Boston lettuce, torn into bite-size pieces
2 red bell peppers, ribs and seeds removed, thinly sliced

Steps:

Bring a medium saucepan of water to a boil; add salt. Cook snap peas until bright green, about 2 minutes, then reduce to a simmer and add shrimp. Cook until shrimp are opaque throughout and peas are crisp-tender, about 1 minute. Drain peas and shrimp in a colander, and rinse under cold water to stop the cooking.
In a blender, combine white parts of scallions, oil, lime juice, carrot, ginger, and the water; process until dressing is smooth and combined, about 2 minutes. Season with salt and pepper.
In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp. Serve salad with dressing on the side or drizzled over the top.
Frozen shrimp are a handy and less expensive alternative to fresh. In fact, most "fresh" shrimp have already been frozen and thawed, so buying frozen ones and defrosting them at home results in the same quality. Unpeeled are better than peeled, since the shell helps preserve flavor and texture; look for raw "easy-peel" shrimp, which are already deveined. Thaw shrimp in a resealable plastic bag in a cool-water bath or in the refrigerator if defrosting overnight. Once defrosted, peel and devein them (if necessary).