4 servings

1/2 cup unsweetened coconut milk
1 tablespoon plus 2 teaspoons chunky peanut butter
2 teaspoons rice vinegar
1/2 teaspoon Thai red curry paste
Salt and freshly ground black pepper
1 pound medium shrimp, shelled and deveined
8 cups (packed) mixed baby greens,
such as arugula, frisée and spinach
1 pound jicama, peeled and cut into matchsticks
2 cups (about 1/2 pound) mung bean sprouts
2 large scallions, cut into matchsticks
1 large carrot, cut into matchsticks
1 large red bell pepper, cut into matchsticks
1/2 cup cilantro leaves

1. In a small bowl, whisk together the coconut milk, peanut butter, vinegar and red curry paste until combined. Season with salt and pepper.
2. In a medium saucepan of boiling water, blanch the shrimp until they
start to curl, about 1 minute. Drain; set aside.
3. In a large glass or stainless steel bowl, toss the mixed greens, jicama,
bean sprouts, scallions, carrot, red pepper and cilantro. Add the shrimp
and the coconut dressing and toss well. Mound the salad on 4 large
plates and serve at once.
- Executive Chef Patrick Callarec

Make Ahead: The recipe can be prepared through Step 2 up to 1 day ahead. Refrigerate the shrimp and dressing separately and let them return to room temperature before finishing the salad.

Wine Recommendation: The spicy peanut dressing pairs well with an
unfussy light Italian white, such as the 1997 Antinori Galestro or the
1997 Alois Lageder Pinot Grigio.
 

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and Sesame Sauce
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Shrimp with Thai Lemongrass Marinade
Stir-Fried Shrimp and Snow Peas in Bird's Nest
Spicy Black Bean Mussels with Rice Stick Noodles
 

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