Using a Pan Pacific approach, Executive Chef Chris Peterson shares the secrets behind his favorite summer shrimp salad.
For the shrimp:
1 tablespoon butter
1 pound raw shrimp, tails removed
2 teaspoons minced garlic
1 teaspoon chili powder
½ teaspoon cayenne pepper
For the dressing:
1 tablespoon fresh peeled ginger
3 tablespoons coconut oil
3 tablespoons lime juice (more to taste)
2 tablespoons agave nectar
1½ tablespoons white miso
½ teaspoon minced garlic
¼ teaspoon kosher salt
For the salad:
1 cucumber, peeled, medium dice
1 cup cooked orzo pasta
1 cup wonton strips, fried
1½ cups avocados, peeled, medium dice
4 cups baby kale, chopped into bite-size pieces
1 cup diced Roma tomatoes
¼ cup macadamia nuts, toasted, roughly chopped
2 tablespoons chopped cilantro for garnish
To prepare the shrimp, heat the butter in a small skillet over medium-high heat. Add the shrimp and garlic, and sprinkle with the chili powder and cayenne pepper directly in the pan. Sauté for a few minutes on each side until the shrimp are no longer clear and have a golden color. Be careful not to burn the garlic. When the shrimp are cool enough to handle, chop them into half-inch pieces.
For the dressing, combine all the ingredients in a food processor, and process until thoroughly combined. Set aside, and keep cool.
To make the salad, use a dinner plate or a large broad-sided salad bowl. Arrange the salad ingredients in defined vertical rows, alternating colors. Start with the cucumber, then the orzo, wontons, avocado, shrimp, kale and tomatoes.
Top the salad with the crushed macadamias and chopped cilantro. Serve the dressing on the side so that your guests can distribute it how they like. Encourage them to mix the salad up as they eat.