Fresh Vegetable Salad with Crispy Shrimp and Lime Vinaigrette Recipe Courtesy of Executive Chef Wesley Coffel, Restaurant 808, Caesar’s Palace, Las Vegas, NV

Serves 4

8 Each Shrimp, U-12, peeled and deveined 
1 Cup Tempura Batter 
1 Pkg Kataifi (Shredded Phylo Dough)  
2 Tbsp Peanut Oil

Lime Vinaigrette:
3 Each Lime Juice 
2 Each Orange Juice (Or any type of Citrus Juice) 
1 Tbsp Granulated Sugar 
1 Tbsp Ginger, Chopped 
1 Tspn Garlic, Chopped 
1 Tbsp Cilantro, Chopped 
1 Tbsp Basil, Chopped 
2 Tbsp Soy Sauce 
1 Tbsp Fish Sauce

Assorted Fruits and Vegetables: (Use about 1/4 of each Fruit or Vegetable and 1/4 of the Heads of each type of Lettuce)
Avocado, diced
Mango, shredded
Carrot, shredded
Onion, diced
Daikon Radish, shredded
Cucumber, diced
Tomato, diced
Jicama, shredded
Romaine Lettuce, shredded
Napa Cabbage, shredded

Score backs of shrimp and lay flat. (This keeps the shrimp from curling when cooked.) Prepare tempura batter as directed on package, or using your own recipe. Coat lightly with tempura and wrap with kataifi. Set aside. Combine ingredients for vinaigrette. Adjust flavors as desired. Marinade raw vegetables and fruit in vinaigrette for 30 minutes. Toss with lettuce and place salad on plate. Fry shrimp in 350° F oil until crispy and place on top of salad.