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Shrimp & vegetable salad with pine nut dres

Yield: 6 Servings

Ingredients:

• 1/2 lb Shrimp
• 5 Leaves romaine
• 1 md Carrot; julienned
• 1 md Japanese cucumber -- julienned
• 1 Japanese pear; julienned
• 1/2 c Shelled pine nuts
• 1/4 c Rice vinegar
• 1/4 c Soy sauce
• 1/4 c Water
• 1 tb Sugar
• 2 ts Dry mustard

Instructions:

Cook peel and cut shrimp in lengthwise halves. Shred romaine; place in center of salad platter. Arrange shrimp vegetables and fruit alternately around romaine in a spoke pattern. Grind pine nuts in a blender. Add the vinegar soy sauce water sugar and mustard; blend well. Serve with salad. Makes 6 servings. Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro KOREAN RECIPES - AUGUST 1995 Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company Inc. [Meal-Master compatible format by Karen Mintzias]

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