Thai Shrimp Salad (Yum Goong)

Ingredients:

• 1 lb large shrimp, peeled and deveined

For the Marinade:

• 1/4 cup soy sauce

• 1/4 cup olive oil

• zest of 2 limes

• 1 tablespoon fish sauce

• 3 tablespoons brown sugar

• 1 teaspoon garlic powder

• 1/2 inch piece of ginger grated

• 1 teaspoon Cayenne pepper

For the Salad:

• 1/2 red onion, thinly sliced

• 1 cucumber, thinly sliced

• 1 cup cherry tomatoes, halved

• 2 carrots peeled and julienned

• 3 scallions sliced on a bias

• 1/4 cup fresh cilantro leaves

• 1/4 cup fresh mint leaves

• 2 cups mixed greens or lettuce

• 2 cups Napa cabbage

• 1/4 cup roasted, salted peanuts chopped

For the Dressing:

• 2 tablespoons fish sauce

• 1/4 cup lime juice

• 2 tablespoon sugar

• 2 cloves garlic, minced

• 2 Thai bird's eye chilis, finely chopped (adjust to taste)

• 3 tablespoons Sambal Oelek

• 1/4 cup canola oil

• 1 tablespoon honey

Instructions:

1. Prepare the Shrimp:

   • Combine all marinade ingredients and mix well. Pour over shrimp and allow to marinate in the refrigerator about an hour.

   • Heat a grill pan or a skillet over medium high heat. If using a skillet, at a tablespoon or 2 of canola oil.

   • Add the shrimp to the pan and cook until pink and opaque, about 2-3 minutes per side. Remove from heat and set aside to cool.

2. Prepare the Dressing:

   • In a small bowl, whisk together all of the ingredients for the dressing until the sugar dissolves.

3. Assemble the Salad:

   • In a large salad bowl, combine the red onion, cucumber, cherry tomatoes, scallions, carrots, cilantro, mint, and mixed greens and Napa cabbage.

4. Dress the Salad:

   • Pour the dressing over the salad and gently toss to combine.

   • Plate the salad and arrange the shrimp around the salad.

   • Sprinkle with chopped peanuts.

5. Serve:

   • Garnish with additional cilantro and mint leaves if desired.

   • Serve immediately for the freshest taste.