Tea-Smoked Shrimp Salad with Mango

Ingredients

• 1-½ tsp. Dijon mustard
• 1 Tbs. chopped fresh cilantro
• 1 Tbs. plain rice vinegar
• 1 ripe yellow mango (preferably Ataulfo or Champagne), peeled and cut into bite-size pieces (about ¾ cup)
• 1 cup cherry tomatoes, halved
• 1 large head Boston lettuce, leaves torn into bite-size pieces (about 6 cups)
• 2 Tbs. packed dark brown sugar
• + 7 more ingredients
• • ¼ cup loose black tea leaves, preferably Lapsang Souchong
  • ¼ cup long-grain white rice
  • 2-½ tsp. minced garlic (from 3 medium cloves)
  • 1 lb. jumbo shrimp (21 to 25 per lb.), peeled, deveined, and patted dry
  • ¼ cup extra-virgin olive oil
  • 1 Tbs. peanut oil; more for the rack
  • Kosher salt and freshly ground black pepper

In a small bowl, combine 1/2 tsp. salt and 1/4 tsp. pepper. Heat a 14-inch flat-bottom wok (preferably seasoned carbon steel) over medium-high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add the peanut oil, swirl to coat, and then add the shrimp, spreading them evenly i...

View full recipe at Fine Cooking