WOW THAI SHRIMP AND ARUGULA SALAD ENJOY DAN:

   ARUGULA SALAD WITH TAMARIND SHRIMP by CHEF DAN:

Serves 4

INGREDIENTS:

10 cups loosely packed arugula leaves

1 cup loosely packed fresh basil leaves

Chili-lime vinaigrette, (recipe to follow)

Tamarind shrimp (recipe to follow)

12 cherry tomatoes, halved

1/3 cup toasted pine nuts

CHILE-LIME VINAIGRETTE:

3 Tablespoons sesame oil

1 cup lime juice

1cup rice vinegar

2 garlic cloves, minced

2 tablespoons fish sauce

1 tablespoon Thai chili garlic sauce

2 tablespoons brown sugar

Salt and pepper to taste

In a food processor, add all the ingredients and slowly pour in sesame oil.

The vinaigrette should be tart, but a hint of sweetness.

TAMARIND SHRIMP:

12 shrimp, shelled and deveined

1/4-cup tamarind

1 tablespoon Thai Chile garlic sauce

1/2-cup mirin

2 tablespoons brown sugar

2 garlic cloves, minced

2 tablespoons lime juice

1.   Combine all ingredients in a zip-lock bag; add shrimp and refrigerate for 2 hours.

2.   Pan fry the shrimp with 1 cup of the marinate and sauté for 2-4 minutes or until opaque.

3.   In a large bowl place the arugula, and basil leaves.

4.   Drizzle with the vinaigrette, just enough to coat the greens.

5.   Equally divide the arugula and place into 4 bowls.

6.   Arrange shrimp on top of the greens.

7.   Garnish with cherry tomatoes, and toasted pine nuts.

ENJOY DAN:                      BON-APPETITE!!