Sun Ray Blog

Posted by Sun Ray Grill on May 11, 2009 @ 11:13 am

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Shrimp & Melon Salad

Napa valley meets Southeast Asia

For the Dressing:
Vegetable Oil 1 Qt.
Rice Vinegar 1 cup
Soy Sauce 3/4 cup
Lemon Juice 1/4 cup
Red Curry Paste 1 OZ Weighed
Sugar 1 cup
Minced Garlic ¼ cup
Cilantro – Chopped ¼ cup

Reserve one cup of vegetable oil and mix with red curry paste in blender until smooth. Combine remaining ingredients in mixing bowl or blender. Blend on low speed or using a stick blender until all ingredients are mixed and smooth. Mix in remaining curry paste. Remove to a suitable container, label & date.

Serve in melon shell on large plate. Garnish with chips, lime wedge, chopped roasted peanuts. Chef – Dave / Dana melon shell Prep

For the Salad:
Lettuce Mix 3 cups
Prepped Melon Shell 1 ea.
Shredded Carrots ¼ cup
Cucumber ½ cup
Tomato ¼ cup
Boiled Shrimp 10 ea.
Mixed Greens 1 tsp.
Oriental Vinaigrette 3 oz.
Lemon Wedge 1 ea.
Garnish Tortilla Wedges 2 ea.

In a large stainless steel bowl add greens, fruit from prepared melon shell, carrots, tomato, cooked shrimp & vinaigrette. Toss the salad until all ingredients are well incorporated. Spatula contents back into melon shell allow some of the salad to cascade onto the plate around the shell. Tuck two tortilla wedges into the edges of the melon shell using the points. This should create a crown like effect.