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RECIPES/Family Entrees
Grilled fresh shrimp marinated in coconut milk and lime juice atop a crisp Thai Salad, drizzled with homemade peanut dressing.
Thai Shrimp Salad
Shrimp Marinade:

1/4 cup soy sauce
2 Tbsp. lime juice
1 Tbsp. minced garlic
2 cups coconut milk
1 pound shrimp, peeled, cleaned and deveined

Thai Salad:

8 cups shredded romaine lettuce
1 cup shredded carrots
1 cup chopped green onions
1 cup chopped cucumbers (We chop ours into the size of a matchstick.)
1 cup chopped peanuts
8 wooden skewers

Peanut Dressing:

1 cup peanut butter
1/2 cup soy sauce
1 Tbsp. minced garlic
1/4 cup honey
3 Tbsp. lime juice
3/4 cup water
Dried red chili flakes to taste (optional)
Combine soy sauce, lime juice, garlic and coconut milk in a medium mixing bowl. Add shrimp and marinate for 15 minutes.

While shrimp is marinating, arrange 2 cups of shredded lettuce on each of four dinner plates. Top each with 1/4 cup shredded carrots, 1/4 cup green onions, 1/4 cup cucumbers, and 1/4 cup peanuts.

Heat BBQ to medium high heat. (We use an indoor grill such as a Cuisinart Griddler.) Thread shrimp onto wooden skewers. Grill shrimp for 3 minutes per side.

While shrimp are cooking, make Peanut Dressing by placing all ingredients in blender and pulsing until smooth. When ready to serve, place two shrimp skewers atop each salad and serve with Peanut Dressing.

Servings: 4

Nutritional information per serving

No nutrition information available

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