June 8, 2010

Asian Shrimp Salad

Yummy twist on my daily salad!
I made a version of this over the weekend and liked it so much came back for seconds and decided to try it again!  A friend turned me on to coconut oil to cook with and I love the flavor and texture it give this dish!  Thai and Lemon Basil star in this dish

-Fresh uncooked shrimp - peeled and deveined
-4 cloves garlic - chopped
-Thai Basil - small handful chopped finely
-Lemon Basil - small handful chopped finely
-fresh grated ginger
-1 tbs coconut oil

Saute garlic and herbs in coconut oil over medium heat add shrimp and cook until just pink
Spritz with fresh lime and remove from heat

Salad Dressing
I would have preferred to have made this with sesame oil, however I didn't have any so olive oil did the trick
-Olive oil
-rice wine vinegar
-touch soy sauce

I served this with 7 grain pilaf that I mixed with couscous.  When I made the pilaf it was very salty so at the end I added more water brought to a boil and added couscous to soak up the saltiness and this worked great!!  A bit of the dressing mixed with the rice mixture tastes great!


1 comment:

  1. This one looks good too! I would love to try your salad!