Asian Stuffed Shrimp Salad

Ingredients

• 8 jumbo shrimp, peeled, deveined, & butterflied
• 2 scallions, diced
• 1 tsp. cilantro, freshly chopped
• ½ tsp. garlic, minced
• 1 tsp. sesame oil
• 1 tsp. olive oil
• 1 summer squash, julienne
• 1 zucchini, julienne
• 1 carrot, julienne
• 1 red pepper, julienne
• ½ white onion, julienne
• 1 tsp. ginger, minced, fresh
• 1 tsp. soy sauce, low sodium
• 1 tsp. brown sugar
• ¼ cup vegetable broth, low sodium
• ½ lime, freshly squeezed
• ½ lemon
• 2 cups mixed greens

Directions

1. In a large bowl, toss shrimp with cilantro, garlic, scallions, and sesame oil.
2. Stir-fry julienne vegetables with olive oil for 1-2 minutes. Add soy sauce, brown
   sugar, ginger, vegetable broth, and lime juice; cook for 102 minutes.
3. Pre-heat broiler, spoon vegetable mixture into ball shape placing butterflied
   shrimp over vegetable mixture. Save leftover stir-fry sauce from vegetables.
   Broil stuffed vegetable shrimp for 3-4 minutes or until shrimp are cooked through.
4. Place 1 cup mixed greens in the center of each dish. Arrange stuffed shrimp on
   the greens.
5. Heat the remaining stir-fry sauce and drizzle on top of the shrimp.
6. Garnish with lemon.

Yield: 2 servings
Serving Size: 4 shrimp
Source: BWH Pavilion