Recipe by Chef Jet Tila using ZESPRI™ Kiwifruit

INGREDIENTS:

1/2 Lbs. Thai Shrimp (see recipe below)
2 Tbsp. Peanut Oil
3 ea Garlic Cloves, minced
1 ea Lemongrass, very thinly sliced
3 ea. Kaffir Lime Leaves, very thinly sliced
1/2 Red onion, thinly sliced
1/2 Cup Mint leaves
¼ Cup Lime juice
¼ Cup Fish sauce
2 Tbsp Chili Paste in Soybean Oil
3 Tbsp Palm Sugar

2 Cups Mixed salad greens
1 ea Small cucumber, peeled and thinly sliced
2 ea ZESPRI™ Green or Gold Kiwifruit, peeled, cut in half lengthwise
2 ea Green onions, chopped
and sliced thin
Black Pepper

METHOD:

Marinade shrimp according to recipe.

To prepare dressing, heat a medium skillet and add oil. Sweat garlic, lemongrass, and kaffir lime for 2 to 3 minutes. Remove from heat and stir in onion, mint leaves, limejuice, fish sauce, Chili Paste, and palm sugar. Chill for 5 to 10 minutes.

Grill or sauté shrimp for 2 to 3 minutes until just cooked through.

Toss greens, cucumbers, and kiwi with ½ of the dressing and arrange on a large plate. Place the grilled shrimp on top of the salad and garnish with green onions. Drizzle remaining dressing on top of the salad.

Sprinkle with black pepper and serve

Shrimp Marinade:

INGREDIENTS:

1/2 lbs. Shrimp, P&D
2 Tbsp. Garlic, minced
2 Tbsp. Cilantro Stems, minced
1/2 Tsp. White pepper
1/2 Tbsp. Fish Sauce
1/2 Tbsp. Thin Soy Sauce
1/2 Tbsp. Sugar

METHOD:

Pound all ingredients except shrimp mortar until smooth

Cover and marinade for 1/2 to 1 hours.