The Global Kitchen

This is a very refreshing summer salad that takes very little effort. The only cooking required is boiling the shrimp. I use Rick Bayless's method and simmer the juice and rind of one lime in water in a covered pan for 10 minutes, then add the shrimp. It gives it a lot more flavor.

One item that's a challenge to find is celery leaves. Seems the stores like to trim them off which is a shame because they really are a good addition to salads and stocks.

This dressing would also be great as a dip for vegetables.

Recipe courtesy of The Splendid Table's How to Eat Supper by Lynne Rossetto Kasper and Sally Swift

Crispy Cucumber Shrimp in Retro Goddess Dressing
Serves 2 as a main dish, 4 as a first course

Dressing

2 tight packed tablespoons of fresh tarragon leaves
3 large whole scallions
1 tight packed tablespoon of fresh parsley leaves
2 tbs extra virgin olive oil
1 tsp Asian Fish Sauce
1 tsp dark spicy mustard
1 tbs white wine or cider vinegar
1 ripe Haas avocado
1/4 cup mayonnaise (I used Kewpie-it's Japanese and fantastic!)Salt and fresh ground pepper to taste

Combine everything in a food processor and blend till smooth.

Salad

8 oz cooked shrimp
1 medium cuke, peeled seeded and cut into pieces(I didn't peel or seed)
1 medium head of iceberg lettuce, chopped
1-2 tight packed tablespoons of celery leaves chopped.

Combine salad ingredients and toss with dressing.