Red Wine Vinaigrette Dressing
In blender, combine all ingredients and purée until smooth; set aside. Thin with water, as needed, to serve. (Keeps for up to one week in refrigerator.)
Shrimp
Place shrimp and coconut milk in medium mixing bowl; set aside. In small mixing bowl, combine peas, coriander, chiles and 1/2 teaspoon oil; toss well to coat. Place in preheated skillet. Cook, stirring constantly, 1 to 2 minutes or until peas and coriander brown and chiles blacken slightly. Cool and grind in blender until texture of coarsely ground black pepper; add along with salt and cilantro to shrimp; mix well. Let stand at least 30 minutes or up to 24 hours in refrigerator.
To serve
In large skillet, heat 1/4 cup oil over medium-high heat. Add shrimp mixture; spread evenly in single layer. Sprinkle with sliced shallots and cook 1 minute or until shrimp turns orange-red. Turn and cook 1 minute more; remove from heat. In large mixing bowl, toss greens with dressing to coat well. Divide and arrange on 6 serving plates. Spoon shrimp mixture on top.
Ingredients
Red Wine Vinaigrette Dressing
- 1 Cup California golden raisins
- 1/3 Cup vegetable oil
- 1/2 Cup red wine vinegar
- 1 Tablespoon minced fresh gingerroot
- 1 Tablespoon minced fresh cilantro
- 1 Teaspoon roasted, ground cumin seed
Procedure
Shrimp
- 1 Pound (large 20-30) peeled, deveined tiger shrimp
- 1/3 Cup coconut milk
- 1 Tablespoon cooked yellow split peas
- 1 Teaspoon coriander seed
- 2 dried whole red chiles
- 1/2 Teaspoon vegetable oil
- 1/2 Teaspoon salt
- 1 Tablespoon minced fresh cilantro
- 1/4 Cup vegetable oil
- 1/2 Cup thinly sliced shallots
- 6 Cups mixed salad greens