Greens, Spice, and Shellfish

Lately, most homesteading friends are prone to bring up the topic of fresh greens. I get that way by the end of winter, too. Here’s a wow-worthy main-dish salad.

Both recipe and photo are courtesy of Chris Spees.

Sriracha Sweet Chili Shrimp Salad

Ingredients

3-4 TBSP mayonnaise
3 TBSP Thai sweet chili sauce
1-2 tsp Sriracha sauce
1 pound shrimp, shelled and deveined
Oil
Red cabbage, shredded
Lettuce, shredded
Small bunch cilantro leaves
Scallions

Cook shrimp in oil over high heat about 3-5 minutes, stirring, until pink.

Combine mayonnaise and chili sauces.

Add cooked shrimp and toss well.

Arrange lettuce, cabbage, and cilantro on plates and top with shrimp mixture.

Garnish with scallions.