Arugula Salad With Grilled Tamarind Shrimp And Chile-Lime Vinaigrette Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

12 medium shrimps

1/2 cup mirin

Grilled Tamarind Shrimp, recipe follows

2 tablespoons sugar

2 cloves garlic, minced

2 cups hot water

1/2 pound arugula

1 cup rice vinegar

1/2 package of tamarind

10 square wonton wrappers, thinly sliced and deep fried

1/2 cup sesame oil

2 tablespoons molasses

1 medium jicama, peeled and julienned

2 tablespoons fish sauce

1 clove garlic, minced

Salt and freshly ground black pepper, to taste

1 teaspoon fresh ginger, minced

2 tablespoons Korean chile flakes

3 ears grilled corn, kernels only

2 tablespoons fresh lime juice

1 1/2 cups canola oil

1 tablespoon sriracha

Chile-Lime Vinaigrette, recipe follows

1 cup lime juice

1 pint pear tomatoes, halved

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