1 cup loosely packed cilantro leaves, minced (after measuring)
3 tablespoons fresh lime or lemon juice
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
3 dashes Asian hot chili oil, or to taste
Salt, to taste
Vegetable oil spray
3 tablespoons toasted sesame seeds, for garnish
Steps:
Make the paste: In a blender combine the first 9 ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.
Make the salad: In a large bowl combine the 6 salad vegetables. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables. Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss. Divide among serving dishes and sprinkle with the sesame seeds.
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