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Thai Peanut Shrimp Salad https://www.metro.ca/userfiles/image/recipes/salade-crevettes-arachides-thailandaise-kraft-11581.jpg PT30M PT05M PT35M
To make BBQ peanut dressing; whisk bbq sauce, peanut butter, vinegar and garlic in a small bowl until emulsified.Thread shrimps onto skewers and season with oil, salt and pepper.Grill on high heat in a preheated barbecue for 2-3 minutes on each side until firm and opaque.In a large bowl, combine swiss chard, carrot, zucchini, mango, and radish. Transfer to a platter.Top with shrimp; drizzle with dressing and garnish with basil and green onion.
3-4
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BBQ Peanut Dressing: 1/3 cup (80 ml) Diana Gourmet Original BBQ Sauce 2 tablespoons (30 ml) peanut butter 1 tablespoon (15 ml) apple cider vinegar 1 clove garlic, grated 1 1/2 lbs (675 g) extra large raw shrimps, peeled 1 tablespoon (15 ml) olive oil 1/2 teaspoon (2,5 ml) salt 1/2 teaspoon (2,5 ml) pepper 3 cups (750 ml) swiss chard, shredded 1 large carrot, peeled and julienned 1 small zucchini, julienned 1 mango, julienned 3 radish, julienned 1/3 cup (80 ml) basil leaves 2 green onion, sliced 3-4 12 inch (30ml) bamboo skewers
Thai Peanut Shrimp Salad

Thai Peanut Shrimp Salad

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3-4
Main course
0:30
Preparation
0:05
COOKING
0:35
TOTAL TIME

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Ingredients

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  • BBQ Peanut Dressing:
  • 1/3 cup
    (80 ml)
    Diana Gourmet Original BBQ Sauce
  • 2 tablespoons
    (30 ml)
    peanut butter
  • 1 tablespoon
    (15 ml)
    apple cider vinegar
  • 1
    clove garlic, grated
  • 1 1/2 lbs
    (675 g)
    extra large raw shrimps, peeled
  • 1 tablespoon
    (15 ml)
    olive oil
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1/2 teaspoon
    (2,5 ml)
    pepper
  • 3 cups
    (750 ml)
    swiss chard, shredded
  • 1
    large carrot, peeled and julienned
  • 1
    small zucchini, julienned
  • 1
    mango, julienned
  • 3
    radish, julienned
  • 1/3 cup
    (80 ml)
    basil leaves
  • 2
    green onion, sliced
  • 3-4
    12 inch (30ml) bamboo skewers
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Preparation

To make BBQ peanut dressing; whisk bbq sauce, peanut butter, vinegar and garlic in a small bowl until emulsified.

Thread shrimps onto skewers and season with oil, salt and pepper.

Grill on high heat in a preheated barbecue for 2-3 minutes on each side until firm and opaque.

In a large bowl, combine swiss chard, carrot, zucchini, mango, and radish. Transfer to a platter.

Top with shrimp; drizzle with dressing and garnish with basil and green onion.

Source : Kraft

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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