Prep 18 mins
Cook 4 mins
This is a great main-dish salad for summertime. It has lots of contrasts....sweet & sour, soft & crunchy, hot and cold. You can also make this using scallops, chicken or steak instead of the shrimp. The ponzu sauce can be found in the Asian section of well-stocked grocery stores, or in Asian grocery stores. This is a Wolfgang Puck recipe that I found in the Chicago Tribune. We found it serves 2 for a main-dish and 4 if a side.
- 1⁄2 lb butter lettuce leaf
- 1⁄2 lb baby spinach leaves
- 1 lb medium shrimp, peeled and deveined
- 1⁄2 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
- 1⁄2 celery rib, thinly sliced
- 1 cup bottled ponzu sauce
- 1⁄2 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.