Ingredients

½ lb fresh or frozen cooked shrimp,
peeled and deveined
1 lime
1 tbsp fish sauce
2 tsp granulated sugar
1 tsp Derlea Minced Ginger
1 tsp Derlea Chipotle Pureé
¼ tsp salt
1 red pepper
1 mango
¼ English cucumber
2 tbsp finely chopped fresh coriander
6 to 12 lettuce leaves
4 oz pkg enoki mushrooms
1 tbsp finely chopped toasted peanuts (optional)

Cooking Directions

If using frozen shrimp, do not thaw. Place in a sieve and rinse under cold running water until ice crystals melt. Drain well and pat dry with paper towels. Squeeze 3 tbsp (45 mL) lime juice into a medium-size bowl. Stir in fish sauce, sugar, Derlea Ginger, Derlea Chipotle Pureé and salt. Place half of shrimp in a small bowl. Stir in 1 tbsp dressing to evenly coat. Cover with plastic wrap and refrigerate. Coarsely chop remaining shrimp, and then stir into remaining dressing. Core and seed pepper, then chop into 1/3-inch (1-cm) pieces. Add to dressing. Peel mango. Slice fruit from stone in long thick pieces, and then chop into pieces about the same size as pepper. Peel cucumber only if you wish. Slice in half lengthwise. Using a spoon, scoop out and discard any seeds. Chop into similar-size pieces. Add to dressing along with coriander. Stir until evenly mixed. Salad is best if refrigerated 2 hours before serving. After that, shrimp and vegetables may start to water out. Just before serving, remove whole shrimp and dressing from refrigerator. Line 6 plastic cups, martini glasses or small cocktail glasses with lettuce. Cut to fit, if necessary. Divide salad between glasses. Top with whole shrimp. Trim stem ends from mushrooms and discard. Sprinkle each salad with peanuts and add a few mushrooms.

Prep. Time: 25 minutes
Servings: 6