Yesterday was our 2-year wedding anniversary. Since it’s difficult for our schedules on a weeknight, we’ll have our formal celebratory dinner on Saturday, at Nobu. But Marc wouldn’t let the evening go by with just any old plain dinner. The table was set with an enormous spray of the most fragrant stargazers, and the dinner was made with my diet in mind: spicy Thai shrimp salad.
He made the sauce with fresh lime juice, a splash of soy sauce, another splash of nam pla, plus some chopped jalapeno peppers, a whole bunch of chopped habanero peppers, some cayenne, and a good pinch of brown sugar.
It was wonderful, and mouth-stinging, due to the large amount of gorgeous habanero pepper. See the beautiful lush mint? Thinly sliced red onions were a nice crunchy part of the salad, too.
The shrimp were coated with Thai hot sauce and a bit of sesame oil before they hit the grill pan - hence their rich red color:
The bed: a couple of large romaine leaves topped with shredded Napa cabbage, then layered with the red onions, slices of cucumber and thin slices of granny smith apple, and fresh mint.
Lay a large number of grilled shrimp on top…..
Then ladle the spicy stinging hot sauce over the whole thing.
It was SO GOOD you just can’t imagine. Happy 2nd anniversary to the chef and the blogger!
Something about this salad is making me hungry right now ( it’s 11 PM at night in my part of the world). I think I am gonna write all the ingredients you used and try to replicate it. I hope you guys don’t mind
I hope you enjoy it, Sowjanya! Ours was really good; the next time we have it I might ask for some peanuts to be sprinkled in the salad. Thanks for stopping by.