Serves: 4
Total Calories: 188

16 medium shrimp (21 to 25 per pound) sheeled and deveined
2 tablespoons olive oil
1 tablespoon Tommy Tang's Thai seasoning
1/4 cup virgin olive oil
2 tablespoons Thai fish sauce
2 tablespoons fresh lime or lemon juice
1 1/2 teaspoons honey
1 1/2 teaspoons roasted chili paste
1 teaspoon finely chopped garlic
1 teaspoon finely chopped serrano chile
1 small head Romaine lettuce washed, dried, and cut into bite-sized pieces
1 head radicchio, washed, dried, adn cut into bite sized pieces
1/3 cup julienned (peeled and seeded) cucumber
2 tablespoons chopped mint leaves
4 sprigs mint leaves (for garnish)

Prepare charcoal grill is using. Coat shrimp with olive oil and Thai seasoning in a small bowl. Grill or cook in a large skillet over high heat until opaque, about 3 minutes on each side. Remove from heat and set aside.

Combine virgin olive oil, fish sauce, lime juice, honey, chili paste, garlic, and chopped chili in a large bowl and whisk until emulsified. Add lettuce, radicchio, cucumber, and chopped mint and toss gently until completely coated with dressing. Transfer vegetables to a platter. Add shrimp to dressing remaining in bowl and stir until dressing is absorbed. Arrange shrimp over vegetables, garnish with mint, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 188
Calories from Fat: 180

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Tom Kha Kai
Tom Yum Kung
Arugula Salad with Rosemary Honey Vinaigrette
Thai Sausage Salad
Warm Spinach-Chicken Salad
Mango Salsa
Thai Papaya Salad
Naked Shrimp Salad
Spicy Beef Salad with Lemon Grass Sauce