Oriental Shrimp Salad (Padma Lakshmi)

• For the shrimp paste
• 1 cup loosely packed mint leaf
• 1 small onion, coarsely chopped
• 1 tablespoon minced gingerroot
• 12 black peppercorns, coarsely crushed
• 1 teaspoon ground cumin
• 1 teaspoon tamarind paste
• 1/2 teaspoon sugar
• 1/3 cup water
• salt, to taste
• 2 lbs large shrimp, shelled and de-veined
• For the vegetables
• 4 cups shredded iceberg lettuce
• 3 cups grated carrots
• 2 cups diced celery
• 2 cups shredded red cabbage
• 5 scallions, minced
• 1 cup loosely packed cilantro leaf, minced (after measuring)
• For the dressing
• 3 tablespoons fresh limes or 3 tablespoons lemon juice
• 2 tablespoons oriental sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 3 dashes oriental hot chili oil (or to taste)
• salt, to taste
• vegetable oil cooking spray
• 3 tablespoons toasted sesame seeds, for garnish

1. Make the paste: In a blender combine the first 9 ingredients and blend until pureed.
2. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.
3. Make the salad: In a large bowl combine the 6 salad vegetables.
4. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables.
5. Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot.
6. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked.
7. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss.
8. Divide among serving dishes and sprinkle with the sesame seeds.

shrimp, mint leaf, onion, gingerroot, black, ground cumin, tamarind paste, sugar, water, salt, shrimp, vegetables, shredded iceberg lettuce, carrots, celery, shredded red cabbage, scallions, cilantro leaf, dressing, fresh limes, sesame oil, soy sauce, rice wine vinegar, chili oil, salt, vegetable oil cooking spray, sesame seeds

Taken from www.food.com/recipe/oriental-shrimp-salad-padma-lakshmi-235412 (may not work)