Thai shrimp salad
1½ pound(s), peeled and deveined, tails left on if desired
1 medium, zested
Fresh lime juice
1 average, or jalapeño pepper, seeded and minced
3 average, sliced
Sweet red pepper(s)
1 medium, thinly sliced
2 medium, shredded
¾ cup(s), fresh, chopped
¼ cup(s), fresh, thinly sliced
1 medium, very thinly sliced
½ medium, seeded and cut into wedges
- Bring a large saucepan of water to a boil. Add the shrimp and cook until just opaque in the center, about 2 minutes. Drain the shrimp, then rinse under cold running water to stop the cooking. Drain again.
- Whisk together the lime zest and juice, teriyaki sauce, and serrano pepper in a large bowl. Add the shrimp, cucumbers, bell pepper, carrots, cilantro, mint, and shallot; toss to coat. Serve with the melon. Yields 1 1⁄4 cups shrimp salad and about 3 melon wedges per serving.