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Thai Shrimp Salad

Yield Makes 4 servings


  • 1 clove garlic, peeled
  • 1 teaspoon finely chopped fresh ginger
  • 1 tablespoon creamy peanut butter
  • 1/4 cup fresh cilantro leaves
  • 3 fresh basil leaves
  • 3 fresh mint leaves
  • 1/4 jalapeño, seeded and roughly chopped (plus more to taste, if desired)
  • 2 teaspoons sugar
  • 1 lemon
  • 1 lime
  • 2 oranges
  • 1 cup canola oil
  • 1 teaspoon sesame oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 pound large shrimp, peeled and deveined
  • 1 5- to 7-ounce bag spinach
  • Bamboo skewers, soaked in water for at least 30 minutes

How to Make It

  1. In a blender, combine the garlic, ginger, peanut butter, cilantro, basil, mint, jalapeño, and sugar and pulse to form a paste. Place a strainer over the blender and squeeze the juice from the lemon, lime, and 1 of the oranges into the blender. With the motor running on low, slowly add the canola and sesame oils. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside.

    Meanwhile, peel the remaining orange. Divide it into segments and cut each one crosswise; set aside.

    Heat the grill to medium. Divide the shrimp among 4 skewers. Season with the remaining salt and pepper. Grill, turning once, until the shrimp are pink and cooked through, 3 to 4 minutes total.

    Divide the spinach and orange segments among individual plates. Place one skewer on each salad and serve the dressing on the side.

    Tip: You can make the dressing ahead of time and refrigerate it for up to 1 week.