The weather is getting warm. I lost a bit of appetite. Maybe if I keep losing appetite for a while, it could be a good way to lose a few pounds. LOL. The weirdest thing ever was that I wanted a salad!!! I am not a salad kind of gal. This was a very unusual thing. My coworker used to tell me that if I didn’t find anything I would like to eat in the cafeteria, there was always salad. So salad isn’t on top of my list if I have other options. But today, I somehow wanted a salad. I was also in a mood for some grilled shrimps. Grilled Shrimp salad sounds refreshing for a hot humid day. I also added some soybeans to the salad to make it more Chinese. LOL. Soybeans are packed with tons of protein. They would be great for salad or fried rice. The salad turned out to be pretty good. I may put this as my regular meals.
Ingredients (Serves 2):
- Shrimp, a pound
- 2 or 3 bamboo sticks.
- Mushrooms, sliced, 1 pack
- Soybeans, 1 cup
- Lettuce, 1 bag (about 9 oz)
- Baby carrots, a big handful
- Sweetcorn , 1/2 cup (optional)
- Extra virgin olive oil, 1 Tbsp
- Soy sauce, 1 Tbsp
- Honey, 1 Tbsp
- Vinegar, 1 Tbsp
- Chinese cooking wine, 1 tsp
- Sesame oil, a few drops
- Sugar, ½ tsp
- Cut baby carrots into small pieces. I cut each carrot into 4 pieces. Put it aside.
- Spray a little bit of oil in a frying pan. Put mushrooms and soybeans in the pan. Use high heat. Let it cook for 4 or 5 minutes. Turn off the heat. Put them on a plate and let it cool a little bit.
- Make the dressing: Add olive oil, soy sauce, honey, vinegar, sugar, Chinese cooking wine, and sesame oil in a bowl. Mix it well. Add a dash of salt if desired. Put it aside.
- Soak bamboo sticks in water for a few minutes. Shell and clean shrimp. Put them on a stick. Then start the grill. Spray a little bit of oil on the shrimp first before you cook it. Cook the shrimp for 4 or 5 mins on each side or until it is fully cooked. When the shrimp is done, remove it from the stick. Add a little bit of salad dressing to the shrimp. Mix it well.
- To assemble the salad, put some lettuce on the bottom of a serving plate. Then add some carrots, mushrooms, soybeans, and sweetcorn. Add shrimp on top. Drizzle some dressing over the lettuce.