Sweet and Spicy Asian Shrimp Salad
By: Mara Rosenbloom
Published: Tuesday, April 13, 2010 - 12:18pm

Ingredients




1 pound shrimp, peeled
1 pound bay scallops
1 red bell pepper
1 yellow bell pepper
1 small head green cabbage
12 ounces frozen kernel corn or the kernels off 3 ears of corn
2 avocados, diced
1 tablespoon sesame oil
1 teaspoon olive oil
1 teaspoon garlic powder
1 batch sweet and spicy dressing (recipe follows)
1/2 cup slivered almonds, toasted
3 inches eggroll wrappers (found  the produce section)
Sweet & Spicy Dressing Ingredients

1/4 cup reserved cooking liquid from shrimp and scallops
1/4 cup no sugar added apricot preserves
1 tablespoon soy sauce
1/2 tablespoon grated ginger
1 teaspoon dark sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon to 1  Sriracha sauce (or other hot sauce)
Juice of one lime

Preparation

1 Salad directions 2 Heat a non-stick pan with the olive oil over high heat. Add the corn kernels and cook until browned. (For a shortcut, just use a bag of Trader Joe’s roasted corn) Remove from heat and allow to cool. 3 While the corn is roasting, chop up the two peppers and the cabbage into small pieces. 4 Pre-heat oven to 475* and place the shrimp and scallops in one layer on a baking pan. Sprinkle with the sesame oil and garlic powder, stir well, then cook until done, about 7 minutes. Carefully remove the pan from the oven, drain and reserve the liquid from the pan. Immediately place the shrimp and scallops in a bowl, and refrigerate to cool. Lower oven setting to 350* 5 Make the dressing* Put the apricot preserves in a microwave-safe bowl and microwave until melted, about 30 seconds on high power. Mix the remaining ingredients into the melted preserves, then using an immersion blender, blend until emulsified. Set aside. 6 Add the vegetables to the cooled shrimp and scallops. Toss well. Add the avocado and almonds, then top with the dressing and toss well again. Allow to chill at least 20 minutes before serving. 7 Make wonton crisps by cutting the eggroll wrappers into strips, and spraying lightly with cooking spray, then baking at 350* until browned and crispy. 8 Serve and enjoy!

About


I came up with this salad as a way to incorporate some delicious seafood with unique flavors and lots of vegetables