No. It’s not the date of my last post. But, thanks for missing me!
It’s the year Bon Appetit published the Mexican Shrimp Salad.
Here is the recipe as Bon Appetit published it.
Mexican Shrimp Salad
2/3 cup peanut oil
2 TBS white vinegar
2 TBS orange juice
2 TBS chutney, finely chopped (I use Stonewall Kitchen Old Farmhouse Chutney)
1 clove garlic, crushed (I use 2)
1 tsp salt
1 tsp curry powder
1/4 tsp liquid hot pepper sauce (I use Tabasco or Cholula)
5 small heads of Bibb lettuce cleaned and quartered
1 1/2 lbs small shrimp, cooked (I buy whatever is the freshest regardless of size. I’ve grilled and boiled — both are amazing)
3 large oranges, peeled and sectioned (I’ve also use mandarin oranges, canned!)
2 medium red onion, thinly sliced
1 green pepper, thinly sliced
2/3 cup peanuts (raw, fresh peanuts are best)
Combine peanut oil, white vinegar, orange juice, chutney, garlic, salt, curry powder and liquid hot pepper sauce in a jar; cover and shake well.
Toss Bibb lettuce, shrimp, orange sections, onions, green pepper and peanuts. Shake dressing and pour over salad mixture; toss lightly. Serve immediately. Makes 6 servings.
I’ve made this yummy salad so many times now it’s taken on a life of it’s own. In fact, I almost always have the dressing mixed and ready in the fridge. It’s usually just Husband & I that enjoy the salad, so I find one head of Bibb lettuce works fine. I used drained, rinsed, canned mandarin oranges. And, I generally skip the green peppers and toss in yummy avocado instead.