Recipe: Shrimp Salad with Cumin Lime Dressing

Shrimp Salad with Cumin Lime Dressing
Source: The Washington Post, June 1, 1994
Makes 4 servings

1 large red bell pepper
2 Tbsp. plus 1/2 cup olive oil
1/2 pound snow peas, cleaned
3 cloves garlic, finely chopped
1 jalapeno pepper, finely chopped
2 Tbsp. chopped fresh ginger root
1 1/2 tsp. cumin powder (or more to taste)
1 1/2 tsp. sugar
1 1/2 Tbsp. fresh lime juice
salt and pepper to taste
1 pound shrimp, shelled (and deveined, if desired)
1/2 cup fresh cilantro, cleaned and coarsely chopped

Cut the bell pepper into 4 slices, cutting from the top to the bottom of the pepper. Discard the inner ribs and seeds. Very lightly coat the skin of the slices with about 1 Tbsp. of the olive oil. Broil until a hot broiler for 5 minutes, until the slices begin to blacken slightly. Cut the slices into 1/2-inch strips. Set aside.

Blanch the snow peas in boiling water for 3 minutes, until slightly tender. Rinse in cold water. Set aside.

In a saute pan or skillet, saute the garlic, jalapeno, and ginger in 1 Tbsp. of olive oil for 2 minutes, or until the garlic starts to color. Transfer the mixture to a small bowl with a slotted utensil, leaving as much oil in the pan as possible. To the bowl, add the cumin, sugar, lime juice, salt, pepper and the remaining 1/2 cup olive oil. Stir vigorously to mix. Set the dressing aside.

Reheat the saute pan until it is almost smoking hot. Toss the shrimp in the pan, and cook briefly on each side, until pink (about 15 to 20 seconds on each side). If pan is not big enough to hold all the shrimp in one layer, then cook the shrimp in batches.

Combine the shrimp, snow peas, pepper slices, dressing, and cilantro, and toss gently. Serve immediately or refrigerate and serve later.