Thai-Style Shrimp Salad with Spicy Peanut Dressing

• FAST
• MAKE-AHEAD

Ingredients

1. 1/2 cup unsweetened coconut milk
2. 1 tablespoon plus 2 teaspoons chunky peanut butter
3. 2 teaspoons rice vinegar
4. 1/2 teaspoon Thai red curry paste
5. Salt and freshly ground pepper
6. 1 pound medium shrimp, shelled and deveined
7. 8 cups (packed) mixed baby greens, such as arugula, frisée and spinach
8. 1 pound jicama, peeled and cut into matchsticks
9. 2 cups mung bean sprouts (about 1/2 pound)
10. 2 large scallions, cut into matchsticks
11. 1 large carrot, cut into matchsticks
12. 1 large red bell pepper, cut into matchsticks
13. 1/2 cup cilantro leaves

1. In a small bowl, whisk together the coconut milk, peanut butter, vinegar and red curry paste until combined. Season with salt and pepper.
2. In a medium saucepan of boiling water, blanch the shrimp until they start to curl, about 1 minute. Drain the shrimp and set aside.
3. In a large bowl, toss the mixed greens, jicama, bean sprouts, scallions, carrot, red pepper and cilantro. Add the shrimp and the coconut dressing and toss well. Mound the salad on 4 large plates and serve at once.