Asian Shrimp Salad with Avocado & Wonton Ribbons

• •1 lb Large shrimp (peeled and deveined)
• •2 null Ripe Avocados (halved, pitted, and diced)
• •1 head Butter lettuce (washed and torn into bite-sized pieces)
• •10 null Wonton wrappers (cut into strips)
• •3 tbsp Soy sauce (low sodium)
• •3 tbsp Rice vinegar
• •1 tbsp Sesame oil
• •1 tsp Honey
• •1 tsp Ginger (freshly grated)
• •1 clove Garlic (minced)
• •1 tsp Red pepper flakes (optional)
• •to taste null Salt
• •to taste null Black pepper
• •1 cup Vegetable oil (for frying)

Instructions

1. 1

   Heat vegetable oil in a small pot or deep fryer to 350°F (175°C). Fry the wonton strips in batches until golden brown and crispy, about 1-2 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Season with a pinch of salt immediately.

   🌡️ 350°F
2. 2

   In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and red pepper flakes (if using) to create the Asian vinaigrette.

3. 3

   Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Be careful not to overcook.

4. 4

   In a large bowl, gently combine the butter lettuce, avocado, and cooked shrimp. If you'd like the shrimp to cool, you can refrigerate for at least 20 minutes before combining.

5. 5

   Pour the Asian vinaigrette over the salad and toss gently to coat.

6. 6

   Sprinkle the fried wonton strips over the salad.

7. 7

   Serve immediately, or chill for later.

Chef's Tips

• 💡For extra flavor, marinate the shrimp in a tablespoon of the Asian vinaigrette for 15-20 minutes before cooking.
• 💡Add other veggies, like shredded carrots, edamame, or sliced bell peppers, for extra flavor and crunch.
• 💡For a spicier vinaigrette, add more red pepper flakes or a dash of chili oil.