* Exported from MasterCook * Spicy Shrimp Salad Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Fish Thai Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Lime juice 2 tablespoons Fish sauce Salt Sugar 12 Raw jumbo or colossal shrimp In their shells -- heads off 2 tablespoons Thinly sliced lemongrass 2 tablespoons Peeled & finely julienned Ginger (common) 3 To 4 chile peppers (Thai Serrano -- or jalapeno) Seeded -- cut in fine julienne 2 Scallions (white parts and Some green) -- in julienne 1/2 cup Loosely packed cilantro Leaves 1/4 cup Vinely julienned red bell Pepper 1/4 cup Fresh mint leaves -- chopped 4 Shallots -- sliced thin 1 medium Onion -- sliced thin 4 Kaffir lime leaves -- in Extremely fine julienne Paprika -- optional 1 tablespoon Chives -- chopped Heat a small pot of water in which to poach the shrimp. In a large bowl, combine the lime juice and fish sauce and add a pinch of salt and sugar. Set this dressing aside. To keep the shrimp from curling during cooking, pierce each one lengthwise from tail to head with a bamboo skewer (see photo above left). Poach the shrimp in barely simmering water until the shrimp is just cooked through and opaque, about 3 minutes. Remove the skewers and peel the shells off the shrimp, leaving the last segment of the shell near the tail itself intact. Slice the back of each shrimp and remove the dark intestinal tract by scraping it out with the tip of a knife. Place the shrimp in the dressing and toss to coat. Add to the shrimp the lemongrass, ginger, chile peppers, scallions, cilantro, red pepper, mint, shallots, kaffir lime leaves, and, if you like, a dash of paprika. Toss well to combine the ingredients and garnish with the chives. - - - - - - - - - - - - - - - - - -