Artisan™ Lettuce Asian Shrimp Salad

Serves: 4

Ingredients:

• 2 Heads Tanimura & Antle Petite Tango lettuce
• 1 red bell pepper, cut into thin strips
• 1/2 cup carrot matchsticks
• 2 Tbsp. chopped cilantro
• 12 oz. Cooked, shelled and de-veined medium shrimp (about 20)
• Thai Sweet Chili Vinaigrette (see recipe)
• 1/4 cup chopped peanuts, optional
• Fried wonton strips, optional

Directions:

• Cut core end of lettuce to release leaves; cut leaves crosswise in half. Rinse; drain well.
• Combine lettuce, bell pepper, carrot and cilantro in large bowl. Top with shrimp.
• Add vinaigrette, as desired, before serving; toss well. Garnish with peanuts and wonton strips.
• Fried Wonton Strips: Cut 8 small wonton wrappers into 1/4-inch wide strips. Heat 2 cups vegetable oil in small saucepan to 360°F. Fry strips in batches until golden, for about 20 seconds. Remove with slotted spoon; drain on paper toweling.
  

Thai Sweet Chili Vinaigrette

Makes: 1/2 cup

Ingredients:

• 3 Tbsp. fresh lime juice
• 2 Tbsp. Thai sweet chili sauce
• 2 Tbsp. Vegetable oil 
• 1- 1/4 tsp. soy sauce 
• 1 tsp. rice wine vinegar
• 1/4 tsp. sugar

Directions:

• Combine all ingredients in bowl. Whisk until blended. Cover and store in refrigerator up to 1 week.

Artisan Lettuces vary in size, Petite Tango may yield anywhere from 8 to 12 cups of salad greens.  Prepare the amount needed (approx. 2 cups per serving) and store the unwashed, unused lettuce in an airtight container in the produce or crisper drawer of your refrigerator.

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