Recipe - Sirimas Broccoli And Shrimp Salad

SALAD
1 pound Broccoli
2 Scallions, thinly cut or sliced up
One half Red bell pepper, julienned
One half To Three fourths lb. small shrimp
cooked

DRESSING
One fourth cup Rice vinegar
1 One half tablespoon Sugar
One half teaspoon Salt
One half teaspoon Finely chopped fresh ginger
2 tablespoon Vegetable oil
One half teaspoon Sesame oil
Freshly ground pepper
to taste

GARNISH
2 tablespoon Toasted sesame seeds

Cut the broccoli florests from their stems and separate into small
clusters. Peel the stems, removing strings; skin. Cut into julienne
strips.

Bring 2 quarts of lightly salted water to a boil. Add broccoli florets and
stems and cook just until tender crisp, about 2 minutes. Drain and plunge
into ice water. When chilled, drain thoroughly and put in a bowl. Add
scallions, bell pepper and shrimp.

To make the dressing, combine all ingredients, whisking in oil until well
blended. Toss with broccoli mixture and marinate for 1 to 2 hours. Just
before serving, sprinkle with sesame seeds.

Yield: 4 to 6 servings.

Ogden writes: "Beautiful colors and crunchy textures highlight this great
marriage of flavors."

Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's
Garden Seeds" catalog. Pg. 8. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini