THAI SHRIMP SALAD WHAT COULD BE BETTER ENJOY DAN:

                         THAI SHRIMP SALAD by  CHEF DAN:

Serves 10

INGREDIENTS:

2  pounds , peeled and deveined

3 garlic cloves, minced

1 thumb size fresh ginger, finely chopped

3 tablespoons peanut butter

1/2-cup cilantro stems and leaves

1/4-cup fresh basil leaves, divided

1/4-up fresh mint leaves, divided

1 jalapeno, seeded and roughly chopped

3 tablespoons sweet chili sauce

2 teaspoons brown sugar

4 tablespoons lemon juice

1/4-cup orange juice

2 tablespoons olive oil

1 tablespoon dark sesame

2 packages fresh baby greens

1/4-cup roasted peanuts.

Salt and pepper to taste

DIRECTIONS:

1.    In a blender combine garlic, ginger, peanut butter, cilantro stems and leaves, basil, mint, jalapeno, sweet chili sauce and brown sugar.

2.    Pulse to form a paste.

3.    Slowly add 1 tablespoons olive oil, sesame oil, lemon juice, and orange juice.

4.    Run on low till well blended.

5.    Season with salt and pepper.

6.    Sauté the shrimp in I tablespoons olive oil over medium-heat until just cooked through, about 2-3 minutes.

7.    In a large bowl add shrimp, baby greens and dressing.

8.    Toss to combine.

9.    Garnish with cilantro, basil and mint leaves, and peanuts.

          ENJOY DAN:                                                          SAVOUR!