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Alternatively, shrimp can be sautéed or steamed, or you can purchase cooked shrimp. Sriracha sauce is a generic name for a hot sauce from Thailand. It can found in the Asian condiment aisle at your local grocery store.
Ingredients
| Vinaigrette | ||
|---|---|---|
| 1 | lime | 1 |
| 1/4 cup | extra virgin olive oil | 50 ml |
| t tbsp | liquid honey | 15 ml |
| 1 tsp | peeled and freshly grated ginger | 5 ml |
| 1 tsp | sesame oil | 5 ml |
| 1 tsp | Sriracha sauce | 5 ml |
| 1/2 tbsp | sesame seeds (black or white) | 30 ml |
| pepper to taste | ||
| 1 | Ontario peach (diced) | |
| 1 | Avocado (diced) | |
| 1 | Mango (diced) | |
| Cilantro to garnish | ||
Directions
Vinaigrette:
In a small bowl, combine zest and juice of one lime, olive oil, honey, ginger, sesame oil, Sriracha and salt. Mix well and set aside.
Salad:
Preheat barbecue to medium-high. Grill the shrimp about six to eight minutes, turning once, until cooked through. Place on a clean plate and let cool. In a large bowl, combine cooked cooled shrimp, peaches, green onions, avocado, mango, cilantro, sesame seeds and pepper. Pour vinaigrette over salad; toss well. Cover and refrigerate for at least 10 minutes before serving.
Nutritional Info
PER SERVING (appetizer): about 298 cal, 12 g pro, 18 g fat (2 g sat. fat), 27 g carb,
6 g fibre, 65 mg chol, 277 mg sodium. % RDI: 7% calcium, 19% iron, 25% vit A,
53% vit C, 35% folate.
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