Start to finish: 1 hour (45 active)
Servings: 4
For the sauce:
1 cup fresh orange juice
2 tablespoons rice vinegar (unseasoned)
2 tablespoons vegetable oil, preferably grapeseed
1/2 teaspoon freshly grated ginger
1/2 teaspoon sesame oil
1/2 teaspoon Asian chili paste with garlic (or your favorite hot sauce)
Kosher salt
For the salad:
1 pound medium shrimp (26-30 count), peeled and deveined
2 small heads butter lettuce, washed and spun dry
1 naval orange, peel and pith removed and cut into sections
1 firm ripe avocado
1 cup fresh mint leaves, torn
1/3 cup toasted peanuts
1/4 cup chopped scallion, white and light green part
Make the sauce: In a very small saucepan simmer the orange juice until it is reduced to 1/2 cup. Transfer it to a bowl and whisk in the remaining ingredients. Add salt to taste and chill while you cook the shrimp.
Fill a large saucepan with enough well-salted water to come just up to the bottom of a collapsible steamer. Cover and bring to a full boil. Reduce to a medium boil and carefully add the shrimp to the steamer basket (if your steamer basket isn’t large enough, cook the shrimp in two batches). Make sure the level of the water is just below the steamer and the water doesn’t touch the shrimp. Cover the saucepan and steam the shrimp for 2 minutes. Take a shrimp out, cut it in half and if the center is still translucent, return it to the pan for 30 seconds. Immediately transfer the shrimp to a bowl of ice and water and let it cool completely. Remove and pat dry.
To assemble the salad: Line four bowls with the lettuce, mound the remaining ingredients in the center and drizzle the salad generously with the sauce.
Nutrition information per serving: 331 calories; 181 calories from fat; 20 g fat (3 g saturated; 0 g trans fats); 143 mg cholesterol; 941 mg sodium; 19 g carbohydrate; 6 g fiber; 10 g sugar; 20 g protein.
Sara Moulton, Associated Press
