- Shrimp
- 1 large (large 20-30) peeled, deveined tiger shrimp
- 1/3 cup coconut milk
- 1 tablespoon yellow split peas
- 1 teaspoon coriander seed
- 2 dried whole red chilies
- 1/2 teaspoon vegetable oil
- 1/2 teaspoon salt
- 1 tablespoon minced fresh cilantro
- Dressing
- 1 cup California golden raisins
- 1/2 cup vegetable oil
- 1/2 cup red wine vinegar
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh cilantro
- 1 teaspoon roasted, ground cumin seed
- Assembly
- 1/4 cup vegetable oil
- 1/2 cup thinly sliced shallots
- 6 cups mixed salad greens
- Place shrimp and coconut milk in medium mixing bowl; set aside. In small mixing bowl, combine peas, coriander, chilies and oil; toss well to coat. Place in preheated skillet. Cook, stirring constantly, 1 to 2 minutes or until peas and coriander turn brown and chilies blacken slightly. Cool. In blender, grind until texture is like coarsely ground black pepper. Add this mixture along with the salt, and cilantro to the shrimp; mix well. Marinate at least 30 minutes or up to 24 hours in refrigerator.
- In blender, combine all ingredients and puree until smooth; set aside. Dressing will thicken as it sits. Thin to dressing consistency with water, as needed. Keeps for up to one week in refrigerator.
- In large skillet, heat oil over medium-high heat. Add shrimp and marinade, arranging in single layer. Add shallots and cook 1 minute or until shrimp turns orange-red. Turn shrimp and cook 1 minute more. Remove from heat. In large mixing bowl, place greens and spoon desired amount of dressing over greens. Toss to coat.
- Arrange tossed greens on serving plates. Spoon shrimp and shallots on top.