Ingredients
Shrimp:
1 TBL low-sodium soy sauce
1 tsp grated peeled fresh ginger
1 garlic clove, minced
pinch sugar
pinch dried red pepper flakes
24 raw large shrimp, peeled and deveined, tails left intact
Sesame-Ginger Dressing:
2 TBL fresh lemon juice
2 TBL rice vinegar
1 TBL beaten egg
1 tsp grated peeled ginger
1 garlic clove, minced
1/2 c olive oil
1 tsp oriental sesame oil
salt
1 TBL snipped fresh chives
Salad:
8 c mesclun (assorted salad greens, e.g., curly endive, radicchio, arugula, etc.)
1 large ripe avocado
1 papaya, halved, seeded, peeled, each half cut into 8 thin wedges
1 large grapefruit, peeled, white pith removed, cut between membranes into sections
Preparation
For shrimp: Combine soy sauce, ginger, garlic, sugar, and red pepper flakes in shallow bowl. Add shrimp, toss to coat. Cover and refrigerate 1 hour.
For dressing: Combine lemon juice, vinegar, beaten egg, ginger and garlic in blender or processor and blend. With machine running, add olive oil through top in thin, steady stream and blend until dressing is emulsified and smooth. Mix in sesame oil. Season with salt. Transfer to small bowl. Stir in chives. Taste and adjust seasoning.
Heat heavy large nonstick skillet over medium heat. Add shrimp and cook until lightly browned, about 2 minutes. Turn and sear other side, about 1 minute. Cover and keep warm.
For salad: Toss greens with enough dressing to coat lightly. Mound in center of 4 large plates. Halve, pit, and peel avocado. Cut each half lengthwise into 8 slices. Arrange avocado and papaya atop greens, alternating in pinwheel design. Arrange 6 shrimp in overlapping cluster in center of each salad; drizzle shrimp lightly with dressing. Arrange grapefruit sections around rims of plates. Serve, passing remaining dressing separately.
