Shrimp & Vegetable Salad with Ginger-Orange Dressing

Ingredients

• ½ lb. mizuna, washed and dried
• 2 tsp. soy sauce
• 1 tsp. chopped fresh cilantro
• 1 Tbs. Thai sweet-hot chili sauce
• Juice and grated zest of 1 orange
• 2 Tbs. rice vinegar
• 24 jumbo shrimp, peeled and deveined
• + 7 more ingredients
• • ¼ lb. snow peas, cut in half if large
  • 1 small red bell pepper, cored, seeded, and julienned
  • 1 cup sliced shiitake mushroom caps (6 medium)
  • ½ red onion, thinly sliced
  • 2 tsp. chopped fresh ginger
  • 2 cloves garlic, chopped
  • ¹/₃ cup plus 2 Tbs. vegetable oil

Divide the mizuna among four large serving plates or shallow bowls. Set aside. In a large sauté pan, heat 2 Tbs. of the oil over high heat. Add the garlic and ginger; sauté lightly, about 15 seconds. Add the onion, shiitakes, red pepper, and snow peas and sauté about 3 min. Add the peeled shrimp...

View full recipe at Fine Cooking