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" Gingered Shrimp and Calamari Ingredients \u2022 \u00BD lb. raw shrimp, deveined \u2022 \u00BD lb. raw squid, cleaned and rinsed (body cut into thin rings) \u2022 1 tsp. chili flakes \u2022 2 tsp. fresh ginger, finely grated \u2022 2 sprigs fresh thyme, leaves only \u2022 1 tsp. garlic, chopped \u2022 \u00BD cup olive oil \u2022 1 tsp. salt \u2022 \u00BD tsp. ground white pepper Directions Combine the shrimp and squid with all remaining ingredients and refrigerate, covered, for 3 hours or overnight. When ready to serve, strain the seafood, reserving 3 tablespoons of the oil. Heat the reserved oil in a large wok or saut\u00E9 pan over medium-high heat. Add the shrimp and saut\u00E9 4 to 5 minutes. Add the squid and saut\u00E9 another 3 minutes. Check seasoning and serve either warm or chilled on top of the salad. Pickled Mushrooms Ingredients \u2022 1 lb. enoki or honshimeji mushrooms, trimmed and rinsed \u2022 2 cups rice-wine vinegar \u2022 \u00BD cup sugar \u2022 2 T salt Directions Place the mushrooms in a medium bowl. Simmer the rice-wine vinegar with the sugar and salt to dissolve, then pour over the mushrooms to submerge. Cover and refrigerate overnight, or up to 4 days. Strain before using. Ginger-Sesame Dressing Ingredients \u2022 \u00BD cup mayonnaise \u2022 1 tsp. fresh ginger, finely grated \u2022 \u00BC cup rice-wine vinegar \u2022 2 T orange juice \u2022 1 tsp. soy sauce \u2022 2 T sesame oil \u2022 \u00BD cup grape-seed or vegetable oil \u2022 Salt, pepper, and Tabasco to taste Directions In a medium bowl, whisk together the mayonnaise, ginger, rice-wine vinegar, orange juice, and soy sauce. Slowly whisk in the sesame and grape-seed oils until emulsified. Season to taste with salt, pepper, and Tabasco. Salad Ingredients \u2022 2 heads romaine lettuce, washed and cored, leaves sliced into \u00BD&amp;quot;-wide strips \u2022 1 cucumber, rinsed, quartered lengthwise, and sliced \u2022 2 small carrots, sliced into thin ribbons \u2022 \u00BD bunch red radishes, washed and thinly sliced \u2022 \u00BC ripe red watermelon, cut into \u00BD&amp;quot; dice \u2022 1 red pepper, peeled, seeded, and thinly sliced \u2022 \u00BD bunch cilantro, washed, leaves only \u2022 \u00BD bunch scallions, sliced \u2022 1 avocado, pitted, peeled, and diced \u2022 1 tsp. white sesame seeds \u2022 1 tsp. black sesame seeds \u2022 Salt and pepper to taste Directions When ready to serve, toss salad ingredients with ginger-sesame dressing and salt and pepper to taste. Sprinkle with sesame seeds and top with gingered shrimp and calamari and pickled mushrooms. Serves 4. This recipe was originally featured in &amp;quot;Daniel&amp;#039;s Dish: An Exotic Seafood Salad.&amp;quot; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2595/chop-chop-salad-gingered-shrimp-calamari-recipe-a-64666/>