The green curry punches up the flavor of this shrimp salad. The crisp freshness of the salad balances out the richness of the curry. It is then topped with roasted cashews giving it a crunch.

Servings: 4
Curry Sauce
1 ½ cup cilantro leaves and stems chopped
¼ cup onion, chopped
2 garlic cloves, chopped
3 tbsp. fresh lime juice
1 tbsp. grated fresh ginger
1 ½ tsp. ground cumin
½ tsp. salt

1 cup unsweetened coconut milk
1 tsp. Sriracha Sauce
1 ½ tbsp. minced fresh lemongrass
1 ½ tbsp. Asian fish sauce
1 ½ tsp. ground coriander
1 tsp. white peppercorns, coarsely crushed

Shrimp
1 lb. large shrimp, shelled and deveined
2 tbsp. butter
2/3 cup unsalted roasted cashews

1 small yellow bell pepper, chopped
1 small head of iceberg lettuce, cored and thinly sliced
1 ½ cups finely shredded green cabbage
Cilantro leaves, for garnish

Begin by making the curry sauce in a blender. Combine all the curry sauce ingredients and blend at a high speed until smooth.

Next melt the butter in a large skillet. Add the cashews and toast over moderately high heat, stirring until lightly browned, about 2 minutes. Add the shrimp and yellow pepper and cook, stirring until the shrimp are turning pink, about 3 minutes. Add the curry sauce and simmer, stirring constantly, until the sauce is hot, 2 to 3 minutes. Next, in a large bowl, toss the lettuce and cabbage. Divide this mixture and serve in 4 wide, shallow bowls. Top with the shrimp and curry sauce, garnish with the cilantro leaves and serve immediately.