Summer Salad with BAM! Pesto Shrimp and Mom-To-Be Mojito Smoothie
Salad
1 package (8 ounces) cellophane noodles
4 cup extra-virgin olive oil, divided
2 shallots, julienne
1 cup white mushrooms sliced ¼-inch thick
1 cup matchstick carrots
1 cup snow pea pods
½ cup pesto (recipe follows), divided
20 31-40 shrimp/pound raw shrimp, tail-on, peeled and deveined
Salt and pepper to taste
¼ cup mint leaves, cut into strips
½ cup bean sprouts
3 cups arugula
Coconut, mint and lime dressing
½ cup coconut milk
3 tablespoons chopped mint leaves
1 lime, juiced
¼ cup rice vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon salt
½ teaspoon pepper
In a 6-quart sauce pan, bring 8 cups water and 1 teaspoon salt to boil. While water is coming to a boil, place uncooked noodles in a large bowl and cover with warm water. Once water comes to a rolling boil, use tongs and add the softened noodles to the boiling water. Boil 2 minutes then drain in colander over sink. Immediately rinse noodles in cold water to stop the cooking process. With kitchen shears, cut the noodles right in the colander into smaller pieces.
In a 10-inch skillet over medium heat, add 2 tablespoons extra-virgin olive oil; once hot add shallots, mushrooms, carrots, peapods and 4 tablespoons pesto. Stir quickly and coat all the vegetables with the pesto sauce. Cook for 5 minutes while stirring. Add the noodles, stir to combine all ingredients and cook for 1 more minute. Pour mixture into large bowl and let cool. Put cooled dish in fridge until ready to serve.
Coat shrimp in remaining 2 tablespoons extra-virgin olive oil. Sprinkle with salt and pepper. Heat an 8-inch skillet over medium high heat. Place the shrimp in the pan and cook for 2½ minutes on each side or until they turn opaque. Once cooked, place shrimp in a bowl with 4 tablespoons pesto and turn to coat. Put shrimp in refrigerator to cool for at lease 1 hour.
For the dressing: Put all the ingredients in a jar and cover tightly. Shake until well combined. This can be stored in the refrigerator up to one month.
When ready to serve: Place arugula on a serving platter. Place noodle mixture on top and garnish with bean sprouts and mint. Drizzle the dish with coconut-lime-mint dressing. Place shrimp on top. Serve chilled and enjoy!
Serves four.
Collette Amabile, Bloomingdale