Serves: 4
Total Calories: 136

1 teaspoon Chaat Masala or store-bought
1 pound extra-large shrimp (about 20) shelled and deveined, with tails left on
1 piece fresh ginger (1-inch), peeld and cut into thin matchsticks
1 clove fresh garlic (large), minced
2 tablespoons fresh lime juice or lemon juice
1 teaspoon , coarsely ground ajwain, seeds
1/2 teaspoon salt, or to taste
1/4 teaspoon cayenne pepper, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 tablespoons vegetable oil
2 tablespoons minced fresh mint leaves
2 cups mixed baby greens
1 red bell pepper, cut into thin 1 1/2-inch matchsticks
1 yellow bell pepper, cut into thin 1 1/2-inch matchsticks
1 small seedless cucumber, such as Armenian or Japanese, cut into thin 1 1/2-inch matchsticks
3 to 4 scallion, white parts only, thinly sliced

1. Prepare the chaat masala. Place the shrimp in a large non-reactive bowl. Add the ginger, garlic, lime juice, ajwain seeds, salt, cayenne and black peppers and mix well, making sure all the shrimp are well coated with the marinade. Refrigerate about 2 hours. 2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the mint leaves, stirring, about 30 seconds. Add the shrimp and the marinade and cook until the shrimp are pink, about 3 minutes.

3. In a large bowl, mix the greens, bell peppers, and cucumber, and toss with the chaat masala. Transfer to a serving platter. Scatter the cooked shrimp over the greens, top with the scallions, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 136
Calories from Fat: 64

More Recipes from the 1000 Indian Recipes Cookbook:
* Salads
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Carrot and Cashew Salad
Chickpea Chaat Salad with Fresh Pomegranate Seeds
Daikon Sprouted Mung Beans and Roasted Peanut Salad
Gingered Shrimp Salad
Gingered Yellow Tomato and Armenian Cucumber Salad
Indian Egg Salad
Kerala Cabbage and Red Onion Salad
Lemon-Marinated Red Onion Rings
Lemony Cabbage Salad with Mustard Seeds
Marinated Peanut Salad
Minced Chicken Chaat Salad with Spicy Lentil Wafers
Mixed Greens with Pan-Roasted Tomatoes
Mixed Sprouted Bean Salad with Potato Vermicelli
Mulit-Colored Warm Tomato Salad
Okra and Radish Salad
Pan-Fried Green Tomato Salad
Paneer Cheese Salad with Baby Greens
Parsi-Style Sprouted Bean Salad
Pickling Cucumber and Red Lentil Salad
Potato Salad with Yogurt
Potato, Sweet Potato, and Pea Salad
Red Bean Salad with Tamarind
Red Potato Chaat Salad
Savory Summer Fruit Salad
Soybean and Tomato Salad
Spicy Dew Bean Salad
Spicy Mixed Berry Salad
Spinach Salad with Roasted Cumin Seeds
Sprouted Green Mung Bean and Cabbage Salad
Sweet Potato Salad with Tamarind
Tandoori Chicken Salad
Taro Root Salad with Ajwain Seeds
Tomato and Scallion Salad with Crispy Sev Noodles
Yogurt Coleslaw
Zucchini Salad with Pineapple Bits