From the April/May 2019 issue


For the Marinade:

  • 1 stalk lemongrass
  • 1 TBSP avocado oil, plus more for greasing
  • 2 TBSP fish sauce
  • 3 TBSP lime juice
  • 2 TBSP coconut aminos
  • 2 tsp raw honey
  • 2 cloves garlic, minced
  • 1 tsp sriracha
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 lb raw medium shrimp, peeled and deveined

For the Dressing:

  • 2 cloves garlic, minced
  • 1 small Thai chili, seeded and minced
  • 2 tsp fresh ginger, minced
  • 1/4 cup avocado oil
  • 3 TBSP apple cider vinegar
  • 2 tsp raw honey
  • 1/4 tsp fine sea salt
  • 1/8 tsp freshly ground black pepper
  • For the Salad:
  • 5 oz green-leaf lettuce (or mesclun), chopped
  • 1-1/2 TBSP fresh mint, chopped
  • 1-1/2 TBSP fresh basil (preferably Thai), thinly sliced
  • 1/2 English cucumber, halved lengthwise,
  • cut into 1/8-inch-thick half-moons
  • 2 medium carrots, shredded
  • Fine sea salt and freshly ground
  • black pepper, to taste
  • 1/4 cup bean sprouts
  • 2 TBSP slivered almonds, toasted


  1. Cut away the leaves of the lemongrass and peel away the tough outer layers. Hit the remaining stalk with a rolling pin or press it with the side of a chef’s knife to bruise it. Place the bruised stalk in a bowl and stir in the remaining marinade ingredients and shrimp. Let stand for 15 minutes.
  2. Preheat the oven to 400ºF. Grease a large baking sheet with avocado oil. Remove the shrimp from the marinade (discarding the remaining marinade) and spread shrimp in an even layer on the prepared baking sheet. Bake until just cooked through, 8-10 minutes.
  3. While the shrimp is baking, make the dressing: Combine the garlic, chili, ginger, and oil in a small, unheated skillet. Turn heat to low and cook until mixture sizzles. Let cook for 1 minute then transfer the mixture to a bowl. Let cool slightly, then transfer to a blender. Add the vinegar, honey, salt, and pepper. Blend until smooth.
  4. Make the salad: In a large bowl, combine the lettuce, mint, basil, cucumber, and carrots. Toss with 1/4 cup of the dressing. Season with salt and pepper to taste and toss again. Divide salad among 4 bowls. Top with sprouts, almonds, and the cooked shrimp. Serve immediately with additional dressing on the side.