Shrimp and Snow Pea Salad

Ingredients

• 1 tablespoon canola oil 
• 1 tablespoon ginger fresh grated
• 6  radishes thinly sliced into half-moons
• 0.3 cup rice vinegar 
• 4 servings salt 
• 4  scallions thinly sliced
• 1 tablespoon sesame oil toasted
• 2 tablespoons sesame seed toasted
• 1.3 pounds shrimp deveined peeled
• 12 ounces snow peas 

Equipment

• bowl
• sauce pan
• whisk
• steamer basket

Directions

1. Bring a large saucepan of water with a steamer basket to a boil.
2. Put the snow peas in the basket, cover and cook for 2 minutes.
3. Remove the basket and transfer the snow peas to a bowl of ice water to cool.
4. Drain and pat dry.
5. Add the shrimp directly to the saucepan of water and return to a boil; cook for 2 minutes.
6. Drain, then plunge the shrimp into a bowl of ice water to cool.
7. Drain and pat dry.
8. Slice each shrimp in half lengthwise.
9. Cut the snow peas diagonally into 1/2-inch pieces, discarding the ends. In a large bowl, toss the shrimp, snow peas, radishes and scallions.
10. In a small bowl, whisk the vinegar, both oils, the ginger and 1/2 teaspoon salt. Toss with the salad right before serving; top with sesame seeds.
11. Photography by Lara Robby