Shrimp Salad with Sweet Chile Dressing

• 4 scallions, cut into 3-inch lengths and thinly sliced lengthwise
• 1 cup snow peas, thinly sliced lengthwise
• 1 small carrot, thinly shaved with a vegetable peeler
• 1/4 cup unseasoned rice wine vinegar
• 1/4 cup plus 1 tablespoon vegetable oil
• 1 teaspoon Asian sesame oil
• Salt
• 1 pound large shrimp, shelled and deveined
• 5 ounces mesclun greens (10 loosely packed cups)
• 1/2 cup cilantro leaves
• 1 ripe mangopeeled, pitted and thinly sliced
• 2 tablespoons Asian sweet chile sauce, or 1 tablespoon ketchup mixed with 1 tablespoon Sriracha chile sauce
• 1 cup mung bean sprouts
• 1/2 cup salted cashews, coarsely chopped

1. Soak the scallions, snow peas and carrot slices in a medium bowl of ice water in the refrigerator for at least 20 minutes or up to 1 hour.
2. Meanwhile, in a small bowl, mix the rice vinegar with 3 tablespoons of the vegetable oil, the chile sauce and the sesame oil; season with salt.
3. In a large skillet, heat the remaining 2 tablespoons of vegetable oil until shimmering.
4. Add the shrimp, season with salt and cook over moderate heat, turning once, until curled and pink, about 2 minutes per side.
5. Drain the scallions, snow peas and carrot slices, pat dry thoroughly and place in a large bowl.
6. Add the mesclun, cilantro leaves, mango, bean sprouts, chopped cashews and 5 tablespoons of the dressing and toss the salad well.
7. Transfer the salad to a serving platter and top with the sauteed shrimp.
8. Drizzle the salad with the remaining dressing and serve.

scallions, snow peas, carrot, rice wine vinegar, vegetable oil, asian sesame oil, salt, shrimp, cilantro, asian sweet chile sauce, bean sprouts, cashews

Taken from www.foodandwine.com/recipes/shrimp-salad-with-sweet-chile-dressing (may not work)