Saturday, 26 April 2008

Shrimp Salad with Spicy Almond Dressing

For the Spicy Almonds:
1/2 cup whole almonds
3/4 teaspoon maple syrup
1 1/2 teaspoons olive oil
1 teaspoon coconut sugar
    (may substitute brown sugar)
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon coarse sea salt
1/8 teaspoon cayenne
1/8 teaspoon paprika
For the Dressing:
2 tablespoons unsalted natural
   almond butter
1 tablespoon maple syrup
1 clove garlic
1 tablespoon parsley, chopped
1 tablespoon lime juice
2 teaspoons rice wine vinegar
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/4 teaspoon sea salt
1/3 cup olive oil
For the Salad:
1 pound wild shrimp, tails removed, peeled and deveined
1 teaspoon extra-virgin olive oil
Sea salt and pepper
1 cup mung bean sprouts
1 cup carrots, julienned
1 cup red cabbage, shredded
1 cup cucumber, julienned
4 cups arugula
4 cups mixed baby greens
1/4 cup fresh chopped basil
1/4 cup fresh chopped parsley
1/2 cup dressing
1/2 cup spicy almonds, chopped

  • To make the spicy almonds: Preheat the oven to 350°F. 
  • Toss all of the ingredients together in a bowl and mix thoroughly.
  • Then spread the almonds in a single layer on a baking sheet lined with parchment paper and drizzle with any remaining sauce. 
  • Bake for 10 minutes, turning once halfway through. 
  • Cool completely, then roughly chop.
  • Meanwhile, make the dressing: Place all of the ingredients in a blender except for the olive oil.
  • Blend until smooth. 
  • With the blender running, slowly drizzle the olive oil into the blender in a steady stream. 
  • Add one tablespoon of water, to help keep the dressing liquid when refrigerated.
  • Store in a jar for later use.  
  • To assemble the salad: Toss the shrimp in the olive oil and season generously with salt and pepper. Heat a grill pan or skillet to medium-high heat and cook the shrimp for two minutes on each side, until pink throughout. 
  • Set aside to cool. 
  • Mix the remaining salad ingredients. 
  • At time of serving divide salad into separate bowls/plates/what-have-you and just before serving garnish each with the shrimp and about 1 tablespoon chopped spicy almonds. 
  • Shake the dressing jar vigorously and apply as desired to each salad.