Thai Shrimp & Mango Salad

INGREDIENTS

Shrimp

• 1 lb (454 g) shrimp (16 to 21 count)
• 4 tbsp (60 mL) oyster sauce
• 2 tsp (10 mL) brown sugar
• 4 cloves garlic, minced

Salad

• 6 cups (1.5 L) mixed lettuce
• 1/2 cup (125 mL) each cucumber, red pepper, carrot thinly sliced
• 1 mango, thinly sliced
• Fresh mint, chopped

Dressing

• 1/4 cup (50 mL) lime juice
• 3 tbsp (45 mL) sliced shallots
• 1 tbsp (15 mL) fish sauce
• 2 tbsp (25 mL) brown sugar
• 3 cloves minced garlic
• 2 tbsp (25 mL) chopped cilantro
• 1/2 cup (125 mL) peanut or vegetable oil
• 1/2 tsp (2 mL) crushed red pepper flakes

METHOD

1. Combine shrimp marinade ingredients in small bowl. Add shrimp. Let stand while salad is being prepared.
2. Place lettuce in bowl; add sliced vegetables and mango.
3. Make dressing by combining all ingredients except red pepper flakes in blender. Blend until smooth and sugar is dissolved. Stir in pepper flakes.
4. Cook shrimp in large skillet 3 to 4 minutes until pink. Place on salad.
5. Drizzle with dressing.

SERVES 4

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