Garlic Ponzu Shrimp Salad Recipes

Steps:

• 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.

Steps:

• Bring 4 quarts water to a boil in a large saucepan; add shrimp, cook 1 minute or until shrimps are just cooked through.
• Drain well and chill in a large bowl filled with ice water.
• When chilled, drain and pat dry.
• Refrigerate until ready to serve.
• For sauce, combine remaining ingredients, refrigerate until ready to serve.
• Just before serving, toss shrimp with sauce and arrange on a serving platter.