Thai Shrimp and Herb Salad

This salad is best in the summer and uses three different fresh herbs. There is virtually no fat in the entire recipe. It's spicy and satisfying and you'll wonder why you didn't find the recipe sooner. For a richer flavour, add some olive or grapeseed oil to the dressing or try with grilled beef.

1/2 pound large shrimp, peeled and deveined , tail on (225 grams)

1 tsp. grapeseed oil (5 ml)
1 tsp. finely grated lemon grass or lime zest ( 5 ml)

1 small Thai chile chopped

1 Tbsp. fish sauce (15 ml)

1 box pre-washed mixed greens
1 handful each fresh mint, coriander and basil leaves, washed

1 small thinly sliced red onion

Dressing

1/4 cup lime juice (60 ml)

2 tsp. sugar (10 ml)
1 clove garlic, minced

1 tsp. freshly grated ginger ( 5ml)

salt and freshly cracked black pepper

Thai basil sprigs and peanuts for garnish

Preheat a grill on high. Toss the shrimp with marinade ingredients to coat well. Grill for about 2 minutes per side or until pink and curled. Set aside.

Whisk all the dressing ingredients together in a small bowl.

Combine the mixed greens, herbs and onion in a large bowl. Add the shrimp along with the dressing. Toss to greens well. Garnish with Thai basil sprigs and peanuts.

Makes 4 servings