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Categories:
shrimp matchstick matchstick matchstick mint leaves extra-virgin olive oil white sugar white vinegar mustard garlic lemongrass cilantro
Viewed: 54 - Published at: 6 years agoIngredients
- 12 medium shrimp
- 1 cup matchstick-cut Granny Smith apple
- 1 cup matchstick-cut jicama
- 1/2 cup matchstick-cut carrots
- 1/2 cup fresh mint leaves
- 1/2 cup extra virgin olive oil
- 3 tablespoons white sugar
- 2 tablespoons white vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped garlic
- 1 teaspoon chopped lemongrass
- 2 sprigs cilantro
Method
- Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.
- Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
- Toss apple, jicama, and carrots together in a large bowl.
- Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.
- Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
- Mix shrimp into salad before serving; garnish with cilantro.
