1jarSerious Foodie Vietnamese Sweet Chili Hot Sauce
2tablespoonsSerious Foodie Indonesian Sambal
3tablespoonsfresh lime juice
1/4cupneutral vegetable oilsafflower, sunflower, or avocado oil are the best for this.
Salad
12-16jumboshrimppeeled and deveined
1-2mediumcarrotspeeled, and julienned or sliced on the bias
1mediumred wine vinegarsmall green cabbage, or Napa cabbage, will also work.
1cupbroccoli flowerettesWe like raw, but some people need their broccoli cooked a bit. That's OK
1cupsalad greens
1/4cupbok choy
1/4cupsliced cherry tomatoes
2green scallions sliced on the bias
2cupscooked rice or rice noodlesOptional
Instructions
Dressing/Marinade
Combine 1 jar Serious Foodie Vietnamese Sweet Chili Hot Sauce, 2 tablespoons Serious Foodie Indonesian Sambal (less or more, depending on how spicy you want the dressing), and the fresh lime juice. Whisk in the vegetable oil. The sauces have fish sauce as an ingredient, so it might be salty enough. Feel free to salt and pepper the dressing to taste.
Shrimp
Use about 1/2 of the dressing to marinate the shrimp. Pour the dressing over the shrimp in a bowl, cover, and keep in the refrigerator for at least 1 hour.
Grill or pan sear the shrimp with about 1 tablespoon of vegetable oil, until pink. Do not overcook.
Salad Preparation
Toss the bok choy, broccoli, carrots, scallion, cilantro, mint, and Thai basil together in a large bowl. Pour about one half of the reserved dressing over the salad, and gently massage into the vegetables.
Serve the salad, add the rice or rice noodles (if using), and top with the shrimp. Drizzle with more dressing, and peanuts.