Hmong Shrimp Salad with Lime Vinaigrette

FRESH! Summer is here everyone. Well, in Southern California it is. To be honest, it feels like summer year-round. It's actually not as great as it sounds. Christmas when it is 70. Its not very festive. Anyways, tangent. I'm here to make a delicious shrimp salad! The only cooking in this salad is poaching the shrimp! This will keep the heat levels down in your house and you'll have something cool and fresh to eat. Win!

Colorful ingredients

Ingredients: 

1lb of deveined and shelled shrimp 

1 cup of julienne red onion

2 juilenne tomatoes 

2 large limes - juiced (about 4 tablespoons) 

4 stalks of green onion, 2 inch 

1/2 cup of minced cilantro 

2 jalapeno 

2 tablespoons of fish sauce (to taste) 

1 teaspoon of sugar 

1 tablespoon of soy sauce

1 tablespoon of vegetable oil

Before you chop your ingredients remember to put a pot of water on the stove for poaching the shrimp. No fun to wait for water to boil. Chop, chop all your ingredients! 

Poach the shrimp! 3-5 minutes. Do not overcook your shrimp. 

While the shrimp is cooking, time to make the vinaigrette! Mix the lime juice, soy sauce, sugar, fish sauce, and vegetable oil. Season to taste. Set aside. Once the shrimp is fully cooked, drain into a bowl and place into the fridge to stop the cooking. Do not rinse the shrimp because you'll lose all that good flavor! Once the shrimp is fully cooled, add your vegetables and stir in the vinaigrette - mix, mix! This is definitely best served cool. If you want to add some carbs, I would cook some cellophane noodles and serve the shrimp on top! However, its so good on its own!

What a beauty! 

Enjoy!!

XX

Kathy