Thai Shrimp Salad Sandwiches

From Cook's Country | August/September 2011

Why this recipe works:

We began our shrimp salad with a foolproof poaching method of boiling and shocking the shrimp in ice water to stop the cooking. For a quick, assertive Thai dressing, we simply combined mayo with fresh carrot, scallions, mint, hearty soy, tangy lime juice, and spicy Sriracha hot sauce.

We began our shrimp salad with a foolproof poaching method of boiling and shocking the shrimp in ice water to stop the cooking. For a quick, assertive Thai dressing, we simply combined mayo with fresh carrot, scallions, mint, hearty soy, tangy lime juice, and spicy Sriracha hot sauce.

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Serves 4

Sriracha is a hot sauce found in the Asian section of most markets. If you can’t find it, substitute an equal amount of Frank’s RedHot. This dressing also works well with cooked-and-diced chicken breast.

Ingredients

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