1 cup mixed greens (I hate iceberg lettuce and used mixed greens)1/4 medium cucumber, peeled and thinly sliced
1 mango, peeled, seeded and sliced (the recipe called for one mango total but I love mangos so I used a whole one for one serving)
2 teaspoons fresh lime juice (about half a lime)
1 tablespoon minced shallots
1 teaspoon fish sauce
4 teaspoons Palm sugar, or light brown sugar (and here's where I diverted...I put half in the dressing, half on the shrimp. I also didn't have Palm sugar so I used light brown)
1 small clove garlic, minced
1 tablespoons chopped fresh cilantro, divided
1/2 teaspoon minced Serrano chilies
2-3 tablespoons peanut oil or vegetable oil
1/4 pound medium shrimp, peeled
1/2 teaspoon Emeril's Essence
1 tablespoon chiffonade fresh mint, garnish
Lay the lettuce leaves across a large platter. Arrange the cucumber, mango slices and shallots over the lettuce.
In a blender, combine the lime juice, 2 teaspoons of the brown/Palm sugar, shallots, fish sauce, garlic, 1/2 of the minced cilantro, chiles. (Emeril called for adding the oil here; I didn't. I kept the dressing low fat). Blend on high speed until well combined and the sugar is dissolved.
In a bowl, toss the shrimp with the Essence, salt, and remaining sugar to coat. Heat a wok or large, heavy, skillet over high heat. Add the oil and when very hot, add the shrimp and sear until cooked through, about 2 minutes per side. Remove from the pan.
Arrange the shrimp decoratively over the greens and mango and drizzle with the dressing. Garnish with the mint and reserved cilantro and serve.
SOOOOOOO good. Very fresh and very yummy. I only used a 1/2 teaspoon of Essence...I don't like it highly spicy.