Before babies and blogging, I used to actually go to an office to work. For sixteen years I worked in the travel industry. I did everything from being a travel agent, to managing an agency. When I moved to Florida I got into corporate travel for DJ’s. Yes, the ones you see at the clubs, not the ones on the radio. It was a pretty cool job, even though that type of music is not my thing. I worked with some big artists, and even did some work for some pop artists, arranging their travel to for their tours and gigs.
In 2008 Mr. Mother Thyme was offered a job in Buffalo near my family. We decided to pack up the suntan lotion and leave Florida. The best thing was I was able to keep my job in Florida and work from home in New York. I had the best boss ever. Every so often I would fly to West Palm Beach to check in at the office. I continued doing that until I had the twins.
The one thing I looked forward to each time I headed back to Florida was a Thai Shrimp Salad. It was from the hotel restuarant, so after a long day, I would head back to my room and order this salad that I devoured. Each bite included chopped cilantro, crisp lettuce, and sprouts and chopped peanuts. I couldn’t get enough of it.
I haven’t been back to Florida in several years. But every once in a while, I think about that salad. Since I can’t hop on a plane to go have one, this is the next best thing.
- ¼ cup natural peanut butter
- 2 tablespoons canned lite coconut milk
- 2 tablepoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons chili paste
- 1 lime, juiced
- ¼ teaspoon sesame oil
- ¼ cup vegetable oil
- 1 tablespoon vegetable oil
- 1 pound extra large shrimp, peeled, deveined and tails removed
- 5 ounce package spring lettuce mix
- ½ cup bean sprouts
- ⅓ cup dry roasted peanuts, roughly chopped
- ¼ cup fresh cilantro, roughly chopped
- ¼ cup green onion, chopped
- 1 avocado, peeled, cored and chopped
- In a medium bowl combine peanut butter, coconut milk, soy sauce, rice vinegar, chili paste, lime juice and sesame oil. Whisk in vegetable oil until smooth and creamy. Cover and chill in the refrigerator until ready to serve.
- Heat oil in a large skillet over medium-high heat.
- Toss shrimp with 2 tablespoons Peanut Dressing and add to skillet.
- Cook for 4-6 minutes, flipping occasionally until pink. Remove from skillet and set aside.
- In a large salad bowl toss lettuce mix, bean sprouts, cilantro, peanuts, green onion and avocado. Add in shrimp.
- Add desired amount of dressing and toss to combine or serve dressing on the side.