Shrimp Skewers and Salad
Summary Not available
- 8 ounces shrimp
- 3 Mizuna
- 1 piece ginger
- 0.5 Lime
- 1 teaspoon liquid honey
- 1 teaspoon Wasabi paste
- salt
- peppers
- 5 Canola oil
- 1 teaspoon sesame oil
- 1 Sesame seeds
- 12 Cherry tomatoes
- 2 scallions
- 4 ounces pickled Pumpkin
- 4 ounces daikon Radish
Devein the shrimp
Rinse shrimp, pat dry and place on 2 skewers
Rinse mizuna and spin dry
Peel ginger root and finely grate
Squeeze lime with a citrus juicer
Mix lime juice, honey, wasabi, grated ginger, salt and pepper
Stir in 2/3 of the canola oil and whisk in the sesame oil
Toast the sesame seeds in a hot pan over medium heat
Remove from pan
Stir 2/3 of the seeds into the dressing and set the remaining seeds aside
Rinse and halve the cherry tomatoes
Rinse scallions, trim and cut diagonally into thin rings
Cut the pumpkin and the radish into pieces
Heat the remaining canola oil in a pan
Season the shrimp skewers with salt and pepper and place in the pan, frying each side for 3-4 minutes
Mix salad with 2/3 of the sauce and serve on 2 plates
Sprinkle the tomatoes, scallions, pumpkin and radish on top
Depending on preference, you can leave the shrimp on skewers or serve on top of the salad
Drizzle with remaining sauce, sprinkle with sesame seeds and serve warm
No extra notes