Shrimp salad with cumim lime dressing

4 servings

Ingredients

Quantity Ingredient
1 large Red bell pepper
2 tablespoons Olive oil
½ cup Olive oil
3 Garlic cloves,finely chopped
1 Jalapeno pepper,fine chopped
2 tablespoons Chopped fresh ginger root
1½ teaspoon Cumin powder (or to taste)
1½ teaspoon Sugar
1½ tablespoon Fresh lime juice
Salt to taste
Pepper to taste
1 pounds Shrimp, shelled (and deveined, if desired)
½ cup Fresh cilantro, cleaned and coarsely chopped

Directions

Cut the bell pepper into 4 slices, cutting from the top to the bottom of the pepper. Discard the inner ribs and seeds. Very lightly coat the skin of the slices with about 1 tablespoon of the olive oil.

Broil under a hot broiler for 5 minutes, until the slices begin to blacken slightly. Cut the slices into ½" strips. Set aside.

Blanch the snow peas in boiling water for 3 minutes, until slightly tender. Rinse in cold water. Set aside.

In a saute pan or skillet, saute the garlic, jalapeno and ginger in 1 tablespoon of olive oil for 2 minutes, or until the garlic starts to color. Transfer the mixture to a small bowl with a slotted utensil, leaving as mush oil in the pan as possible. To the bowl, add the cumin, sugar, lime juice, salt, pepper and the remaining ½ cup olive oil. Stir vigorously to mix. Set the dressing aside.

Reheat the saute pan until it is almost smoking hot. Toss the shrimp in the pan, and cook briefly on each side, until pink (about 15-20 seconds on each side). If your pan is not big enough to hold all of the shrimp in one layer, then cook the shrimp in batches.

Combine the shrimp, snowpeas, pepper slices, dressing and cilantro, and toss gently. Serve immediately, or refrigerate and serve later.

Per serving: 302 calories, 25 grams protein, 9 grams carbohydrates, 18 grams fat, 3 grams saturated fat, 221 milligrams cholesterol, 262 milligrams sodium.

Submitted By MICHAEL ORCHEKOWSKI On 11-27-94

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