Chilled Shrimp Over Sweet Slaw With Jasmine Rice And Sesame String Beans

• For Shrimp:
• 16 large/jumbo cooked shrimp (about 8 per person)
• 1.5 cups cocktail sauce
• Juice of 1 lime
• 1/8 cup cilantro, chopped
• For Slaw:
• 1/2 mango, julienned (1/2 inch - 1 inch long)
• 2 scallions, julienned (1/2 inch - 1 inch long)
• 1/2 cucumber, julienned (1/2 inch - 1 inch long)
• 1 teaspoon fresh ginger, minced
• For Beans:
• From "Green Beans with Sesame Vinaigrette" on Epicurious.com
• 1/2 lb green beans, trimmed
• 1 tablespoon olive oil
• 1/3 teaspoon Asian sesame oil
• 1/3 tablespoon white-wine vinegar
• 2/3 teaspoons Dijon mustard
• salt & pepper
• 2/3 tablespoon sesame seeds
• For Rice:
• Jasmine Rice
• Zest of 1/2 lime
• 1/8 cup cilantro

1. For Shrimp:
2. Combine cocktail sauce, lime juice and cilantro and marinate shrimp in fridge for at least 15 minutes.
3. For Slaw:
4. Combine all ingredients and refrigerate.
5. For Beans:
6. From "Green Beans with Sesame Vinaigrette" on Epicurious.com
7. Cook beans in a pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain and pat dry.
8. Whisk together oils, vinegar, mustard, salt, and pepper in a large bowl until combined well, then add beans and sesame seeds and toss to coat.
9. For Rice:
10. Cook Jasmine Rice according to package directions. Combine lime zest and cilantro.
11. To Serve:
12. Place chilled shrimp over bed of slaw with rice and beans on the the side, but on the same plate.

shrimp, shrimp, cocktail sauce, lime, cilantro, mango, scallions, cucumber, fresh ginger, green beans, green beans, olive oil, asian sesame oil, whitewine vinegar, mustard, salt, sesame seeds, jasmine rice, lime, cilantro

Taken from www.epicurious.com/recipes/member/views/chilled-shrimp-over-sweet-slaw-with-jasmine-rice-and-sesame-string-beans-1246182 (may not work)