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Garlic Ginger Shrimp Salad


4-6 large peeled/de-veined shrimp
Enough Romaine lettuce or spinach for a bowl
1-2 carrots
1 green onion
2 garlic cloves
1″ piece of ginger
1 tsp toasted sesame seeds
1/4 cut Sherry cooking wine

Spices for Shrimp:

1 tsp corn starch
1/2 tsp garlic powder
1/2 tsp ginger powder
1 tbsp pepper
1/2 tsp salt
1/8 tsp red pepper flakes


Juice of 1 lemon
2 tbsp white balsamic vinegar
4 tbsp EVOO
1 tbsp dijon mustard
salt & pepper


Create the dressing by combining the dressing ingredients in a side bowl and whisk away.  Set aside.

Create your sal

ad by placing your greens in a bowl.  Take your carrots and julienne them into strips and lay on the salad. Finely chop the green onion and sprinkle on salad along with the sesame seeds.  Set aside

Place a pan over medium high heat with enough EVOO to coat the bottom, not too much.  Grind some fresh black pepper into the oil, add some salt and the red pepper flakes.  Use a microplane to add in the garlic and ginger.

While that heats up, create a light dredge for your shrimp by combining the corn starch, salt, pepper, garlic powder and ginger powder.  Mix well.  Very lightly coat the shrimp with the dredge.

Take the shrimp over to the pan.  The oil should be hot at this point as the ginger and garlic are being cooked (almost as if they’re burning).  Add the shrimp and swirl the pan around so that the shrimp has full contact with the cooking spices/garlic/ginger.  After about 2 minutes, flip the shrimp and continue to cook.  The shrimp should develop a nice light sear.  After another 2 minutes, add the sherry wine.  Stand back as it might catch fire.  Cook for another 30 seconds as the wine cooks
Take your salad out and add the shrimp to the top.  Add the dressing and serve!away.  Pull off the heat.

George Christidis