Sweet pea salad with chili lime shrimp

Yield: 6 servings

Ingredients

• 18 21/25 large tiger prawns, peeled & deveined
• 6 bamboo skewers soaked in water for 1 hour

Shrimp Marinade

• 2 limes
• 1 tablespoon rice wine vinegar (15ml)
• 2 tablespoons white sugar (30ml)
• ¼ cup cilantro, chopped (60ml)
• 1 teaspoon Thai chili, finely chopped (5ml)
• ¼ cup peanut oil (60ml)

Sweet Pea Salad

• 4 cups sugar peas, cleaned (1000ml)
• 2 cups sugar pea greens, cleaned (500ml)
• 1 red pepper sliced thin
• 1 yellow pepper sliced thin

Dressing

1. 1 tablespoon peeled and minced ginger (15ml)
2. 2 large shallots, minced
3. ¼ cup rice wine vinegar (60ml)
4. 1 tablespoon honey (15ml)
5. ½ cup extra virgin olive oil (125ml)
6. Juice of 2 limes
7. 1 tablespoon soy sauce (15ml)
8. 1 tablespoon dark sesame oil (15ml)
9. ¼ cup toasted sesame seeds (60ml)
10. Pepper to taste

Directions

Shrimp

1. Combine marinade ingredients for shrimp.  Place shrimp in a re-sealable plastic bag.  Pour marinade over shrimp, seal plastic bag and let marinade in fridge for 30 minutes
2. Preheat barbeque to 400ºF/200ºC or high heat and oil grill.
3. Remove shrimp from marinade.  Discard the left over marinade.
4. Place 3 shrimp on each skewer.
5. Season shrimp with salt & pepper
6. Oil the grill and place the shrimp on the barbeque grill for 1-1 ½ hrs per side or until cooked through.
7. Cook for 1 minute each side or until cooked through.
8. Serve with Sweet Pea Salad

Sweet Pea Salad

1. Place sweet peas and sweet pea greens in a large bowl.  Sprinkle with thin strips of peppers.
2. Combine the ginger, shallots, vinegar, honey, olive oil, lime juice and soy sauce in a small bowl.
3. Whisking vigorously, add the sesame oil, and pepper to taste.
4. Lightly toss the dressing over salad and sprinkle with sesame seeds.
5. Serve with Chili Lime Shrimp