STIR-FRIED SHRIMP SALAD

Serves 4 to 6

CHINESE VINAIGRETTE

3 tablespoons rice wine vinegar

2 tablespoons soy sauce

2 tablespoons peanut oil

1 tablespoon Asian-style toasted sesame oil

1 teaspoon honey

Juice of 1/2 lemon

Salt

Freshly ground black pepper

SHRIMP SALAD

8 cups loosely packed organic baby spinach leaves

1 bunch enoki mushrooms, 3 to 4 ounces

2 dozen raw extra-large shrimp, preferably wild-caught domestic, about 1-1/2 pounds total weight, shelled and deveined

Salt

Freshly ground white pepper

2 tablespoons peanut oil

First, prepare the vinaigrette. In a small bowl, whisk together the vinegar, soy sauce, peanut oil, sesame oil, honey, lemon juice, and salt and pepper to taste. Set aside.

For the salad, pick through the spinach leaves to remove any wilted ones. Put the leaves in a colander and rinse under cold running water. Then, dry them thoroughly with a clean kitchen towel, paper towels, or a salad spinner. Transfer to a large mixing bowl. Add the enoki mushrooms and toss with just enough of the vinaigrette to coat the ingredients lightly, reserving at least 2 tablespoons of the dressing.

Mound the spinach mixture on individual serving plates.

Season the shrimp lightly but evenly with salt and white pepper. Heat a wok or a large saute pan over high heat until it's very hot. Add the peanut oil and, as soon as it's hot enough to swirl easily, add the shrimp and stir-fry them, stirring continuously with a long-handled spoon, just until they've turned uniformly white and pink and have just a hint of golden color, about 3 minutes. Add the reserved dressing and very briefly stir and scrape to deglaze the pan and coat the shrimp.

Arrange the shrimp evenly on top of the salad. Serve immediately.

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