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Sweet Chili Garlic Shrimp Salad
- 2 tablespoons canola or grapeseed oil, divided
- 1 pound shrimp, peeled and deveined
- 2 teaspoons garlic, minced
- 2 teaspoons fresh ginger, finely grated
- 1 teaspoon crushed red pepper flakes
- ¼ cup thai sweet chili sauce
- ½ fresh lime, juiced
- salt and pepper to taste
- 4 cups baby arugula, spinach or greens of choice
- 2 tablespoons fresh cilantro, chopped
- ½ cup olive oil
- 1 fresh lime, juiced
- salt
- pepper
Optional Garnish:
- 2 chopped scallions
- 1 tablespoon sesame seeds
Rinse and dry shrimp well and season with salt and black pepper.
In a large nonstick skillet over medium-high heat, heat 1 tablespoon oil. Cook shrimp 1-2 minutes per side; transfer to a plate.
Using the same skillet, heat remaining oil. Add garlic, ginger and red pepper flakes and cook 30 seconds; making sure garlic does not burn. Stir in the sauce, limejuice and shrimp. Combine well and continue to cook 3-5 minutes.
In large mixing bowl, toss arugula with limejuice and olive oil and season with salt + pepper, to taste. Transfer greens to serving plate and top with shrimp. Garnish with green onions and/or sesame seeds.
