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Garlic-Ponzu Shrimp Salad

12 lb butter lettuce leaf
12 lb baby spinach leaves
1 lb medium shrimp, peeled and deveined
12 teaspoon salt
fresh ground black pepper, to taste
3 tablespoons peanut oil
6 garlic cloves, minced
4 green onions, thinly sliced, 2 tablespoons reserved for garnish
1 small carrot, shredded
12 celery rib, thinly sliced
1 cup bottled ponzu sauce
12 cup roasted cashews (I used salted)


Place lettuce and spinach in a large salad bowl, tearing any larger leaves into bite-sized pieces. Season the shrimp with salt and pepper to taste. Heat the oil in a large wok or heavy skillet over medium-high heat; add the shrimp and garlic. Stir-fry just until the shrimp turn uniformly pink and are barely cooked through, 2-3 minutes. Add green onions, carrot and celery; stir-fry until the colors of the vegetables turn bright, about 1 minute. Add the ponzu sauce; stir just until it is heated through and coats all the ingredients, about 30 seconds. Pour the stir-fry mixture over the lettuce and spinach leaves in the salad bowl; toss quickly to coat the leaves with the sauce. Transfer the salad to individual serving plates, arranging shrimp on top. Garnish with reserved 2 tablespoons of the green onions and the cashew nuts.

Source: www.food.com