Garlic-Ponzu Shrimp Salad

Name: Garlic-Ponzu Shrimp Salad
Prep time: 18 min
Cook time: 4 min
Total time: 22 min
Yield: 2-4 serving(s)
Ingredients: 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)

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Recipe by Hey Jude

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.

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READY IN: 22mins

SERVES: 2-4

UNITS: US

INGREDIENTS

Nutrition

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)

DIRECTIONS

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.

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