1 tablespoon ground cumin
1 lime, halved
1 clove garlic, smashed
1/2 cup extra-virgin olive oil
Sea salt and ground black pepper
For the salad:
Kosher salt for cooking water
8 ounces sugar snap peas or snow peas,
stems and strings removed
2 pounds extra large (26-30 count) or jumbo (21-25 count) shrimp
2 medium cucumbers, peeled and sliced
into thin rounds
1. For the vinaigrette, in blender, puree the cilantro, scallions, vinegar, honey, cumin, lime (reserve the squeezed halves) and garlic. With blender on, add the oil in a slow, steady stream. Season with salt and pepper to taste; set aside.
2. Bring a saucepan of salted water to a boil. Blanch the peas to bright green and just tender, 15 to 30 seconds. Drain, cool in cold or ice water. Drain. Pat dry.
3. On high heat, bring a large pot of water, reserved cilantro stems and juiced lime to a boil. Add salt and shrimp; cook until they are just pink, 2 to 3 minutes. Drain, rinse under cold water to cool, peel and devein.
4. In a large bowl, mix the shrimp, peas and cucumbers. Add half the dressing, sea salt and pepper to taste, and toss.
5. Serve at once or cover and refrigerate until ready to serve, up to 24 hours. Add more vinaigrette as desired.
- From Sara Foster's Casual Cooking
(Clarkson Potter, $35)
Per serving (based on 6): 387 calories, 33 grams protein, 16 grams carbohydrates, 9 grams sugar, 22 grams fat, 230 milligrams cholesterol, 314 milligrams sodium, 2 grams dietary fiber.