Update my dinner status, I'm making this tonight.
11 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR THE DRESSING
FOR THE SALAD
- 3 cups Black beans (or 2 15oz cans) cooked
- 1 each Cucumber peeled, seeded and cut into 1/4-inch slices
- 1 each Mango peeled, pitted, and cut into1/2-inch chunks
- 3 Scallions thinly sliced (white & green parts)
- 1/2 cup Fresh cilantro roughly chopped
Preparation
PREPARE SHRIMP: In a medium nonreactive bowl, combine shrimp, sesame oil, ginger, garlic and sesame seeds. Set in refrigerator until ready to cook, up to 2 hours ahead.
PREPARE DRESSING: In a small nonreactive bowl, whisk together lime juice, rice wine vinegar, sesame oil, olive oil, fish sauce, sugar, shili paste or red pepper flakes and ginger. Taste and adjust seasonings as necessary.
PREPARE SALAD: In a large nonreactive bowl, place black beans, cucumber, mango, scallions and cilantro. Pour dressing over salad, toss to coat well, and set aside.
SAUTE SHRIMP: In a nonstick skillet, heat 2 teaspoons olive oil over medium heat until hot but not smoking. Saute shrimp until cooked thoroughly, turning once, about 3 minutes. Divide salad among 4 serving bowls and garnish with equal portions of shrimp.
