Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette

There is so much to like in this salad.  Quickly cooked tender shrimp, blanched-and-still-crunchy snap peas, juicy cubes of mango, and the Asian flavored dressing with soy, ginger, lime, and a slight pop of heat.  It's seriously good but oh so simple.  It makes for the consummate meal as the weather starts warming up.  The perfect bite contains mango, shrimp, a snap pea, a few bits of chopped roasted cashew, all dressed with that beautiful vinaigrette.  The mere memory of it makes me smile!

Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette

Serves 4 as a main course

1-1/2 pounds large shrimp (about 32-36 per pound)
2 cups snap peas (about 1/2 pound, trimmed)
3 green onions, trimmed and minced

Ginger-Soy Vinaigrette
1/2 cup extra virgin olive oil
2 tablespoons low-sodium soy sauce
2 tablespoons white vinegar
2 tablespoons fresh lime juice
1 tablespoon grated fresh ginger
1/2 teaspoon honey (my "tweak")
3 - 5 dashes hot sauce

Garnishes
1/2 cup diced mango
1/2 cup chopped roasted cashews
lime wedges

Bring a large pot of salted water to a boil. Add shrimp and cook 3 - 4 minutes, until they turn pink. Drain, run under cold water, peel and devein.

Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking.

To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined.

Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well. Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges.


Source: The Beach House Cookbook, copyright 2005