Tropical Shrimp Salad Recipe 465

Steps:

• Place the shrimp in a large (8-inch-diameter × 5-inch-high) saucepan and add 8 cups of cold water, the Pernod, and 1 tablespoon salt. Turn the heat to medium high and cook the shrimp uncovered, stirring occasionally, for 8 to 10 minutes, until just firm and pink. Drain in a colander.
• Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back with a sharp paring knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the celery, scallions, tarragon, and mayonnaise, and combine. Cover and refrigerate for at least 2 hours for the flavors to meld.
• Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.

Steps:

• Place the first 8 ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between 2 serving plates. , In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto 2 metal or soaked wooden skewers; brush with oil mixture. , Grill skewers, covered, over medium heat until shrimp turn pink and scallops are firm and opaque, 2-3 minutes on each side. Place on salads; drizzle with dressing.

Steps:

• Divide romaine lettuce evenly between 4 dinner plates.
• In a medium bowl, combine mango, jicama, beans, onion, and cilantro.
• Add 1/4 cup Pineapple Vinaigrette, tossing gently to coat.
• Divide mango mixture evenly among salads.
• Top each evenly with reserved spicy shrimp.
• Drizzle salads evenly with remaining Pineapple Vinaigrette.
• Serve immediately.

Steps:

• Combine vinaigrette ingredients (fish sauce - lime juice) in a jar, shake to combine. Set aside in refrigerator.
• In a large salad bowl combine salad ingredients (payaya - peanuts). Toss.
• Add vinaigrette and toss.
• Garnish with mint.

Steps:

• Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
• Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
• To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

Steps:

• Working with a bowl to collect the juices, peel oranges with paring knife, removing white pith. Cut out each section, leaving membrane behind. Place sections in medium bowl. Squeeze remains to extract juice, and set juice aside.
• Heat oil in small saucepan over low heat. Stir in curry powder. Cook until fragrant, about 2 minutes. Stir in sugar, and cook until dissolved. Add rum. Using long kitchen match, carefully ignite rum. Remove from heat. Shake pan until flames subside. Stir in 2/3 cup reserved orange juice, along with lime juice, salt and jalapeno. Cool to room temperature.
• Add shrimp and papaya to orange sections. Pour marinade over, and toss to combine, adding black beans, if using.
• Divide lettuce among 6 plates. Top with shrimp. Drizzle with remaining dressing. Top with cilantro.