Grilled Shrimp Salad w/ Coconut Lime Dressing

For a warm summer day, there is nothing better than a crisp light salad.  This salad combines classic Cambodian inspired ingredients with a Western presentation.  Grilled shrimp with fresh herbs and tropical fruit are topped off with a yummy coconut lime juice dressing. This recipe is both simple and beautiful to look at. 

Ingredients:
12-14 large or medium shrimp (shell removed, tail can be left on)
1 firm (nearly ripe) mango
generous handful of herbs such as basil, mint and cilantro
1/4 cup sliced red onions
3 cups washed Romain lettuce


Marinade for Shrimp
4 tbsp. oyster sauce 
2 tsp. brown sugar
4 cloves garlic minced 
2 tbsp. cilantro, minced
3 tbsp. fresh squeezed lime juice


Coconut-Lime Dressing
1/2 coconut milk
3 cloves garlic, minced
2 tbsp. fish sauce
3 tbsp. fresh squeezed lime juice
1/2 tbsp. dried crush chili flakes
2 tbsp. brown sugar


Cooking directions:
1. Place shrimp and mango in a bowl. Stir marinade ingredients together in a separate bowl or cup and pour over shrimp and mango. Toss gently and and set aside to marinate while you prep the salad. 
2. Take a small jar and place all dressing ingredients in the jar. Put on the lid and give it a good shake. Taste and add more of what ever you think it needs.
3. Place Romain lettuce in a large bowl. Toss in the the handful of herbs and sliced red onions. Set aside.
4. Skewer the marinated shrimp and fruit onto wooden bamboo sticks.
5. Lightly oil grill and place skewers on grill for 5-8 minutes per side. Shrimp is cooked when it is pinked and plump.
6. Serve the hot shrimp and fruit skewer over the cool salad and top with a generous amount of the dressing.