Name: Asian Small Salad With Snow Peas, Jicama And Bell Peppers
Yield: 8
Ingredients: 1/2 cup vegetable oil; 1 1/2 pounds shelled rock shrimp or medium shrimp (split lengthwise); 3 tablespoons oyster sauce; 2 tablespoons red wine vinegar; 1 1/2 teaspoons Dijon mustard; 1 tablespoon chopped fresh ginger; 1 garlic clove, coarsely chopped; 1/2 pound snow peas; 1 medium jicama (3/4 pound), peeled and cut into matchsticks; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1/2 red onion, halved and thinly sliced; Salt and freshly ground pepper; 1/4 cup chopped cilantro; Lemon wedges, for serving

In a blender, combine the roasted pepper, shallot, garlic, jalapeño, yogurt, vinegar and lemon juice and puree except gentle. Problem the puree into a medium bowl and shuffle in 1/4 cup of the olive oil. Season with salt.
In a giant bowl, toss the lettuce with the cilantro leaves, lime juice and the last 1 tablespoon of olive oil; season with salt. Manage the dressed lettuce, avocado wedges and diminutive on plates and drizzle with about a of the dressing. Help the last Crimson Goddess dressing on the aspect.

Catch Ahead

The dressing would possibly be refrigerated overnight.

Instructed Pairing

Filled with life Provençal rosé.

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Catch Ahead

Instructed Pairing

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