8 oz. Baker’s Double Smoked Bacon (large lardons, cooked)
Chili Lime Vinaigrette
1 cup rice wine vinegar, unseasoned
1/4 cup Tiparos fish sauce
2 ea. oranges (zest and juice)
1 Tbsp. Sriracha sauce
2 Tbsp. garlic, peeled and chopped
1 oz. pickled ginger, chopped
1/4 cup pickled ginger juice
1/4 bunch Ocean Mist Farms cilantro, chopped
1 bunch Ocean Mist Farms green onions, chopped,
2 Tbsp. sesame oil
Directions
Chili Lime Vinaigrette
Combine all ingredients and serve.
Note: Can hold for up to 3 days.
A good suggestion is to make a large batch and only add the fresh Cilantro and Green Onion around the time you are using the vinaigrette. The base sauce will last for weeks in your refrigerator.
Salad Assembly
Peel and season the shrimp with TW’s spices and skewer on an 8 inch bamboo skewer. Grill to order
Combine all of the salad ingredients and toss with vinaigrette
Serve on a long rectangle plate, serve the shrimp on the salad