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Ingredients

• 12-14 large or medium shrimp, shells removed (tails can be left on)
• Optional: 1+1/2 cups pineapple chunks, OR 1 firm, nearly-ripe mango (see note below for fruit tips)
• 1 large bowl salad greens, enough for each person dining
• generous handful of fresh coriander, basil, and/or mint
• optional: 1 thinly sliced red chili for garnish
• MARINADE:
• 4 Tbsp. oyster sauce (I use Golden Dragon Brand)
• 2 tsp. brown sugar
• 4 cloves garlic, minced
• COCONUT-LIME DRESSING:
• 1/2 cup good-quality coconut milk (not 'lite', as it is too thin)
• 1-2 cloves garlic, minced
• 1+1/2 to 2 Tbsp. fish sauce (to taste) OR 1/4 to 1/3 tsp. salt (*see note below)
• 2 Tbsp. fresh-squeezed lime juice
• 1/2 tsp. dried crushed chili flakes
• 2 tsp. brown sugar
• optional: 1 tsp. grated lime zest

Description

This Grilled Shrimp Salad Is Easy To Make, But The Taste Is Truly Gourmet. For This Recipe, I've Combined Classic Thai Garlic Shrimp With A Salad Of Mixed Greens And Herbs, All Topped Off With A Cool Coconut Dressing That Is Fabulous On A Warm Summer Day.

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