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Seriously Hot Thai Seafood Salad
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Description
Bucket of water? CHECK.
You’re ready. Come on in.
Ingredients
- FOR THE DRESSING:
- 2 whole Limes (you'll Use The Juice)
- 4 Tablespoons Fish Sauce
- 1 Tablespoon Brown Sugar
- 1 whole Thai Bird Chile, Minced (seeds Removed For Less Heat)
- 2 cloves Garlic, Minced
- FOR THE SALAD:
- 2 whole Scallions, Thinly Sliced
- 1 whole Shallot, Thinly Sliced
- ¼ cups Cilantro, Chopped
- ¼ cups Mint, Chopped
- 1 pound Frozen Mixed Seafood (in Bag) Thawed And Patted Dry
- 1 Tablespoon Extra Virgin Olive Oil
- ½ cups Cherry Tomatoes, Halved
- ½ cups Cucumber, Cut Into Half Moons
- 1 head Butter Lettuce, Cut Into Bite-sized Pieces
Preparation
For the dressing, combine the lime juice, fish sauce, sugar, chiles and garlic in a small bowl. Whisk until the sugar dissolves. Set aside, along with the shallots, scallions and herbs.
Heat a grill or saute pan over medium-high. Toss the seafood with a Tablespoon of extra-virgin olive oil and arrange on the grill in a single layer. Grill for 5 minutes, total, then remove from heat.
Toss the grilled seafood with the lime dressing, and add in the scallions, shallots and herbs. Add the tomatoes and cucumbers. Stir to combine.
Arrange on a bed of lettuce and you’re set.
Seriously, divine.
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