Warm Jasmine Rice Salad with Shrimp and Thai Herbs Recipe-March 2024-www.zdask.com

　　Matt McMillan, Big Bowl's executive chef, threw together these items for his lunch one day. We ran it as a special the next week. It's simple and delicious.

Ingredients

Serves 2

　　1 cup just-cooked jasmine rice

　　2 tablespoons julienned fresh red fresno chile pepper (or other chile)

　　2 tablespoons ground dried shrimp

　　2 tablespoons ground golden peanuts

　　1/3 cup finely julienned cucumber

　　1/4 cup fresh cilantro leaves

　　6 mint leaves, julienned

　　2 tablespoons fresh lime juice

　　2 tablespoons fish sauce

　　1 teaspoon sesame oil

　　1 tablespoon fine peanut oil

　　1 1/2 teaspoons sugar

　　1/2 teaspoon freshly ground black pepper

　　6 to 8 medium-large shrimp, butterflied and poached until just done

　　Mixed greens

Step 1

When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.

Step 2

Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice. Toss in the black pepper and shrimp. Serve on a bed of greens.

　　Big Bowl Noodles & Rice