Thai Shrimp And Pear Salad Recipe
Ingredients
| 1/2 pound medium uncooked shrimp, unshelled | ||
| Oriental Honey Lime Dressing | ||
| 2 red Bartlett pears, cored and sliced | ||
| Lime juice | ||
| Scallions | 4 | |
| Cucumber | 1/2 Medium | |
| 4 cups torn red and green leafy lettuce | ||
Directions
Arrange shrimp in a single layer in a 9-inch microwave-safe pie plate.
Cover tightly with plastic wrap.
Microwave on High, 2-3 minutes or until shrimp is pink and no longer transluscent, stirring once during cooking.
Cool shrimp.
Peel and clean.
Toss shrimp with 2 tablespoons Oriental Honey Lime Dressing.
Refrigerate until chilled.
Brush pears with lime juice.
Cut scallions into 2-inch pieces.
Score cucumbers with tines of fork.
Cut lengthwise into quarters and slice.
Arrange lettuce on individual plates with shrimp, pears, scallions and cucumber.
Cover tightly with plastic wrap.
Microwave on High, 2-3 minutes or until shrimp is pink and no longer transluscent, stirring once during cooking.
Cool shrimp.
Peel and clean.
Toss shrimp with 2 tablespoons Oriental Honey Lime Dressing.
Refrigerate until chilled.
Brush pears with lime juice.
Cut scallions into 2-inch pieces.
Score cucumbers with tines of fork.
Cut lengthwise into quarters and slice.
Arrange lettuce on individual plates with shrimp, pears, scallions and cucumber.
Chef
