Watercress, Grilled Shrimp, and Mango Salad with Sesame-Soy Dressing
The combination of peppery greens, lush grilled shrimp, and sweet fruit gives you a very flavorful, interesting salad that is both substantial and refreshing.
Serves: Serves 4 as a salad course or appetizer
- 1lb (450g) extra large (12 or less per pound) shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 tablespoon five-spice powder
- Kosher salt and freshly cracked black pepper to taste
- 2 bunches watercress, trimmed, washed, and dried
- 2 ripe but firm mangoes, peeled, pitted, and cut into chunks
- 1/4 cup extra virgin olive oil
- 1/4 cup Asian sesame oil
- 1/4 cup soy sauce
- 2 tablespoons distilled white vinegar
- 2 tablespoons peeled and minced fresh ginger
- 1 teaspoon granulated sugar
- 4 dashes Tabasco sauce
- 2 tablespoons Southeast Asian fish sauce (available in Asian markets or large supermarkets)
- Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot (see Gauging the temperature), you're ready to cook.
- Combine all the dressing ingredients in a small bowl, whisk to blend well, then set aside.
- Rub the shrimp with oil, sprinkle with five-spice powder, salt, and pepper, and thread onto skewers. Put them over the coals and grill until they are opaque all the way through (3-4 minutes per side), then remove from the grill and allow to cool to room temperature (about 15 minutes).
- Put the watercress in a large bowl, slide the grilled shrimp off the skewers onto the watercress, then add the mangoes. Whisk the dressing again to blend, add just enough to moisten the salad (there will probably be some dressing left over), toss well, and serve.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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