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Grilled or Broiled Shrimp Salad with Thai Basil

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Makes 3 to 4 servings 1x

Time 25 minutes

Units Scale

Ingredients

  • 12 ounces peeled large shrimp
  • Salt
  • 3 tablespoons good-quality vegetable oil
  • Juice of 2 limes
  • 1 tablespoon fish sauce or soy sauce
  • 1 tablespoon of any Thai-style chile sauce (or more or less to taste; see the headnote)
  • 1/2 teaspoon sugar
  • 4 cups torn Boston or romaine lettuce leaves, mesclun, or any salad greens mixture
  • 1 cup torn Thai basil
  • 1/4 cup chopped red onion
  • 1 cucumber, peeled, seeded if you like, and chopped

Instructions

1. Prepare a charcoal or gas grill for medium direct cooking; or turn on the broiler and position the rack about 4 inches below the heat. Toss the shrimp in 1 tablespoon of the oil and a little bit of salt. If grilling thread the shrimp on skewers (or if you have a perforated grill pan, use that). If broiling, spread the shrimp out in a rimmed baking sheet.

2. Combine the lime juice with 2 tablespoons of the oil in a large bowl. Add the fish sauce, chile sauce, and sugar with 1 tablespoon water in a large bowl—the mixture will be a little thin. Add the lettuce, Thai basil, onion, cucumber and toss with the dressing to coat. Transfer the salad to a platter, reserving the remaining dressing in the bottom of the bowl.

3. Grill or broil the shrimp, turning the skewers once (or shaking the pan) until they’re pink, about 3 minutes. Scatter the shrimp over the salad, drizzle with the remaining dressing, and serve.

—Recipe from How to Cook Everything, Completely Revised Twentieth Anniversary Edition