Due to the milder than usual late spring/early summer, and dinners like this Shrimp, Sugar Snap Pea and Radish Salad, which required minimal cooking, we just turned on our air-conditioning a couple of days ago. For the beginning of July in Arkansas that is unusual, but for the most part we were very comfortable, keeping the doors and windows wide open, and taking advantage of the gentle breezes out on the back deck and down by the pool. However, there were a couple of times I gathered the kids in the car and headed for an air-conditioned destination – usually involving the extra chill of ice-cream to cool us down.
Shrimp, Sugar Snap Pea and Radish Salad with Sesame Dressing
1 pound medium shrimp, shelled and deveined
1 cup sugar snap peas
6 to 8 radishes, thinly sliced
2 green onions, thinly sliced
1 cup shelled edamame, thawed
1/3 cup rice vinegar
1 tablespoon canola oil
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
1/2 teaspoon salt
1 1/2 to 2 tablespoons toasted sesame seeds
Bring a large saucepan of water to a boil. Add the shrimp, cook the shrimp for 2 minutes then drain.
Toss together the shrimp, sugar snap peas, radishes, green onion and edamame.
In a small bowl, whisk together the vinegar, canola oil, sesame oil, ginger and salt.
Pour the dressing over the salad and toss to coat. Sprinkle with sesame seeds and toss until they are evenly distributed.
Recipe adapted from USA Weekend, August 2012