SWEET PEA SALAD WITH CHILI LIME SHRIM

SWEET PEA SALAD WITH CHILI LIME SHRIMP

18 21/25 large tiger prawns, peeled & deveined
6 bamboo skewers soaked in water for 1 hour

Shrimp Marinade
2 limes
1 tablespoon rice wine vinegar (15ml)
2 tablespoons white sugar (30ml)
¼ cup cilantro, chopped (50ml)
1 teaspoon chai chili, finely chopped (5ml)
¼ cup peanut oil (50ml)
  
Combine marinade ingredients for shrimp. Place shrimp in a resealable plastic bag. Pour marinade over shrimp, seal plastic bag and let marinade for 30 minutes

Place 3 shrimp on each skewer.

Preheat barbeque to high and oil grill

Remove shrimp from marinade. Discard the left over marinade.

Season shrimp with salt & pepper

Place shrimp on well oiled grill

Cook for 1 minute per side or until cooked through.

Serve with Sweet Pea Salad.

Sweet Pea Salad
4 cups sugar sweet peas, cleaned (1 litre)
2 cups sweet pea greens, cleaned (500ml)
1 red pepper sliced thin
1 yellow pepper sliced thin

Dressing
1 tablespoon peeled and minced ginger (15ml)
2 large shallots, minced
¼ cup rice wine vinegar (60ml)
½ cup extra virgin olive oil (125ml)
Juice of 2 limes
1 tablespoon soy sauce (15ml)
1 tablespoon dark sesame oil (15ml)
1 tablespoon honey (15ml)
¼ cup toasted sesame seeds (60ml)
Pepper to taste

Place sweet peas and sweet pea greens in a large bowl. Sprinkle with thin strips of peppers.

Combine the ginger, shallots, vinegar, honey, olive oil, lime juice and soy sauce in a small bowl.

Whisking vigorously, add the sesame oil, and pepper to taste.

Lightly toss the dressing over salad and sprinkle with sesame seeds.

Serve with Chili Lime Shrimp

Yield: 6 servings