1 kg jumbo shrimp, unpeeled 2 lb
250 g snow peas, strings removed 1/2 lb
250 g carrots, peeled & sliced 1/2 lb
1/2 head cauliflower, cut into florets 1/2 head
1/2 head broccoli, cut into florets 1/2 head
125 g shitake mushrooms, cleaned & sliced 1/4 lb
250 ml bok choy cabbage, cut into pieces 1 cup
3 red peppers, seeded & cut into thin strips
DRESSING
25 ml rice vinegar 2 tbsp
15 ml cider vinegar 1 tbsp
15 ml chili oil 1 tbsp
25 ml soy sauce 2 tbsp
125 ml sesame oil 1/2 cup
250 ml vegetable oil 1 cup
2 garlic cloves, finely minced
juice of 1 lemon or orange
5 ml dijon mustard 1 tsp
15 ml honey 1 tbsp
Drop shrimp in a large kettle of rapidly boiling salted water and cook for 3 to 4 minutes or until shrimp turn pink. Drain and run under cold water to cool. Peel shrimp, leaving tail attached if possible. Refrigerate.
In separate pots of boiling water; blanch snow peas for 30 seconds, carrots 3 minutes, cauliflower 4 minutes and broccoli 4 minutes. Remove vegetables with a slotted spoon and put in ice water to stop cooking. Drain and set aside. The vegetables should still be crunchy.
Combine all ingredients for dressing in a small mixing bowl.
In a large bowl; combine shrimp, cooked vegetables, mushrooms, cabbage and red peppers. Pour on some of dressing, toss well, and refrigerate for at least 1 hour. Refrigerate remaining dressing.
Serves 6