Ingredients
For Shrimp:
16 large/jumbo cooked shrimp (about 8 per person)
1.5 cups cocktail sauce
Juice of 1 lime
1/8 cup cilantro, chopped
For Slaw:
1/2 mango, julienned (1/2 inch - 1 inch long)
2 scallions, julienned (1/2 inch - 1 inch long)
1/2 cucumber, julienned (1/2 inch - 1 inch long)
1 teaspoon fresh ginger, minced
For Beans:
From “Green Beans with Sesame Vinaigrette” on Epicurious.com
1/2 lb green beans, trimmed
1 tablespoon olive oil
1/3 teaspoon Asian sesame oil
1/3 tablespoon white-wine vinegar
2/3 teaspoons Dijon mustard
salt & pepper
2/3 tablespoon sesame seeds
For Rice:
Jasmine Rice
Zest of 1/2 lime
1/8 cup cilantro
Preparation
For Shrimp: Combine cocktail sauce, lime juice and cilantro and marinate shrimp in fridge for at least 15 minutes.
For Slaw: Combine all ingredients and refrigerate.
For Beans: From “Green Beans with Sesame Vinaigrette” on Epicurious.com
Cook beans in a pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain and pat dry. Whisk together oils, vinegar, mustard, salt, and pepper in a large bowl until combined well, then add beans and sesame seeds and toss to coat.
For Rice: Cook Jasmine Rice according to package directions. Combine lime zest and cilantro.
To Serve: Place chilled shrimp over bed of slaw with rice and beans on the the side, but on the same plate.
