Spicy Shrimp Salad

by Millie Bentley

Greetings. I found this delicious recipe when organizing my recipes and thought that you might like making it for a potluck or if you wanted to try something different. It is so good. A very delicious salad. If I prepared every recipe in my possession, I’d have to live another 100 years – but what fun!
Spicy Shrimp Salad
1 pound large shrimp, cooked, peeled, deveined
2 cups spinach leaves, shredded
4 cups cooked white rice (Basmati or Jasmine)
2 oranges, peeled, seeds removed, sectioned and chopped
1 red bell pepper, seeded and chopped
Fresh mint leaves if available (substitute fresh cilantro if available)
Sesame seeds
Salad dressing (recipe follows)
Dressing for Spicy Shrimp Salad
1 cup orange juice
2 tablespoons creamy peanut butter
1 teaspoon finely grated fresh ginger
1 large clove garlic, minced
1 tablespoon rice vinegar
½ teaspoon grated orange rind
1 green onion, finely chopped
1 tablespoon chopped fresh mint, or 1 teaspoon dried
¼ teaspoon crushed dried red chilies
1 teaspoon soy sauce
1 teaspoon honey
1 tablespoon dark sesame oil
In a large serving bowl, mix together all ingredients except mint leaves, sesame seeds, and salad dressing. Prepare salad dressing by pureeing all ingredients in a blender or food processor. Lightly toss salad while pouring dressing over. Garnish with mint leaves and sprinkle sesame seeds over. Makes about four servings.
Until next week, dear Reader, vaya con Dios.

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