Many of you might have already received this recipe through the Daily Dish e-mailing, but I thought it was good enough to post here for everyone's enjoyment. The only modifications I made to this were to add about a 1/2 teaspoon ginger to the marinade, and I reduced the red pepper to only a pinch. The recipe says that it serves 4, but it made 2 nice chef-size salads for my husband and me. The following is the recipe as it was mailed to me.
Luscious Lime Shrimp Salad
1 teaspoon extra virgin olive oil
2 tablespoons chopped cilantro
3 tablespoons fresh lime juice
1/2 teaspoon minced garlic
1 small green onion, chopped
1 tablespoon hoisin sauce
pinch white pepper
1 pound (20) large shrimp
1 tablespoon red pepper (minced)
1. In a large bowl, whisk the lime juice, green onion, cilantro, olive oil, garlic, hoisin sauce, and white pepper together to make a marinade.
2. Peel, devein, and clean the shrimp, rinse in cold water and set aside to chill for 30 minutes.
3. Cook the shrimp in a non-stick skillet on medium heat with 2 tablespoons of the marinade for 2 to 3 minutes--it's done when it turns pink. Pour the skillet contents into the marinade bowl, add the red pepper, toss and set aside to chill. Place 4 serving dishes with the shrimp to chill.
To serve: On each of 4 chilled serving plates, place a bed of Bibb lettuce, spoon the shrimp onto the lettuce. Serve.