Tandoori Shrimp Salad
Recipe provided by Eric Naruszewicz, Executive Chef
McCormick & Schmick's Seafood Restaurant, Seattle, Washington
Serves 1
For the shrimp:
4 to 6 jumbo shrimp
1 Tbs. paprika
2 tsp. ground cumin
2 tsp ground coriander
2 Tbs. chopped garlic
1 Tbs. chopped ginger
1 jalapeno or Serrano chili, finely diced
¾ c. plain yogurt
1 tsp. fresh lime zest
Mix all ingredients except shrimp together in a bowl. Add shrimp and marinate overnight. When ready to serve, remove shrimp from marinade and sear in a hot sauté pan or on the grill until cooked through.
For the salad:
2 oz. watercress
¼ c. jicama, sliced into matchstick pieces
¼ c. red pepper, sliced into matchstick pieces
¼ c. yellow pepper, sliced into matchstick pieces
¼ c. carrots, sliced into matchstick pieces
½ mango, diced
¾ c. orzo, cooked and chilled
1/8 c. mango dressing (recipe below)
Lightly dress the watercress with some of the mango dressing and lay in a bowl as the base of the salad. Mix the jicama, peppers and carrots in a bowl with the orzo and season with salt and pepper and dress with more mango dressing. Place orzo mixture on top of watercress. Top with diced mango and cooked shrimp. Serve and enjoy!
Mango Dressing:
1 small jar mango chutney (store bought is fine)
2 Tbs. chopped garlic
1 Tbs. chopped ginger
3 Tbs. fish sauce
3 Tbs. lime juice
3 Tbs. rice wine vinegar
