Categories: Asian, Seafood

Ingredients

• 6 ounces snow peas
• 3/4 pounds medium shrimp, peeled and deveined
• 3 radishes, thinly sliced into half-moons
• 2 scallions, thinly sliced
• 1/4 cup rice vinegar
• 1 tablespoon canola oil
• 1 tablespoon toasted sesame oil
• 1 tablespoon grated fresh ginger
• Salt
• 1 tablespoons toasted sesame seeds

Directions

1. Bring a large saucepan of water with a steamer basket to a boil. Put the snow peas in the basket, cover and cook for 2 minutes. Remove the basket and transfer the snow peas to a bowl of ice water to cool. Drain and pat dry.

2. Add the shrimp directly to the saucepan of water and return to a boil; cook for 2 minutes. Drain, then plunge the shrimp into a bowl of ice water to cool. Drain and pat dry.

3. Slice each shrimp in half lengthwise. Cut the snow peas diagonally into 1/2-inch pieces, discarding the ends. In a large bowl, toss the shrimp, snow peas, radishes and scallions.

4. In a small bowl, whisk the vinegar, both oils, the ginger and 1/2 teaspoon salt. Toss with the salad right before serving; top with sesame seeds.

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