Seriously Hot Thai Seafood Salad

• FOR THE DRESSING:
• 2 whole Limes (you'll Use The Juice)
• 4 Tablespoons Fish Sauce
• 1 Tablespoon Brown Sugar
• 1 whole Thai Bird Chile, Minced (seeds Removed For Less Heat)
• 2 cloves Garlic, Minced
• FOR THE SALAD:
• 2 whole Scallions, Thinly Sliced
• 1 whole Shallot, Thinly Sliced
• 1/4 cups Cilantro, Chopped
• 1/4 cups Mint, Chopped
• 1 pound Frozen Mixed Seafood (in Bag) Thawed And Patted Dry
• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 cups Cherry Tomatoes, Halved
• 1/2 cups Cucumber, Cut Into Half Moons
• 1 head Butter Lettuce, Cut Into Bite-sized Pieces

1. For the dressing, combine the lime juice, fish sauce, sugar, chiles and garlic in a small bowl. Whisk until the sugar dissolves. Set aside, along with the shallots, scallions and herbs.
2. Heat a grill or saute pan over medium-high. Toss the seafood with a Tablespoon of extra-virgin olive oil and arrange on the grill in a single layer. Grill for 5 minutes, total, then remove from heat.
3. Toss the grilled seafood with the lime dressing, and add in the scallions, shallots and herbs. Add the tomatoes and cucumbers. Stir to combine.
4. Arrange on a bed of lettuce and you're set.
5. Seriously, divine.

dressing, whole limes, fish sauce, brown sugar, garlic, salad, scallions, shallot, ubc, ubc, olive oil, cherry tomatoes, cucumber, butter

Taken from tastykitchen.com/recipes/salads/seriously-hot-thai-seafood-salad/ (may not work)