Asian Shrimp Salad

Ingredients:

1 lb. large shrimp, peeled and deveined
2 large green onions, chopped
1 Tbs. fresh ginger, chopped
1/2 tsp. garlic, minced
1 tsp. orange zest
1/2 tsp. lemon zest
2 Tbs. brown sugar
1 Tbs. sesame oil
1/2 tsp. chili oil
3 Tbs. soy sauce
2 Tbs. rice vinegar
1/2 cup chicken broth
salt and pepper to taste
1/2 cup chicken broth
2 Tbs. rice wine
1 Tbs. cornstarch
1 Tbs. sesame oil
1-1/2 lbs. asparagus
orange slices for garnish
lettuce of your choice
cooked long-grain pilaf


Instruction:

In a large bowl, combine the following: shrimp, green onions, chopped ginger, minced garlic, orange and lemon zest, brown sugar, 1 tablespoon sesame oil, chili oil, soy sauce, 2 tablespoons rice vinegar, 1/2 cup chicken broth and salt and pepper to taste. Stir, cover and place in the refrigerator for 2 hours to marinate.

Whisk together remaining 1/2 cup chicken broth and 2 tablespoons rice wine with 1 tablespoon cornstarch. Heat remaining tablespoon of sesame oil in a saute pan; add shrimp and marinade and saute until shrimp is pink. Remove with a slotted spoon and set aside in a bowl. Add cornstarch mixture to pan drippings; add asparagus and cook for approximately 3 minutes. Return shrimp to pan and rewarm for approximately 2 minutes -- be careful because asparagus cooks very quickly and you want it to stay crisp.

Serve on a bed of lettuce; spoon rice pilaf on top of lettuce and ladle the salad over rice. Let the salad sit for about 10 minutes before serving.