Vietnamese Shrimp and Collard Green Salad with Crispy Coconut Shallots
This collard green salad recipe has a Vietnamese twist with loads of lime, fish sauce, fresh mint, almonds and grilled shrimp. The secret ingredient (crispy shallots!) is inspired by the collard green salad at Nightingale 9 in Brooklyn.
1/2poundlarge shrimppeeled, deveined and tails removed
Heat a charcoal grill or grill pan over high heat. Season the shrimp with salt. Once the grill is very hot, cook the shrimp until pink and charred on both sides, about 1 minutes per side. Remove to a plate. (See note: if using skewers, remove them once the shrimp is cool enough to touch.)
In a medium skillet, heat the coconut oil until lightly smoking. Carefully add the shallots. Fry, stirring occasionally, until browned and crispy. Season with salt.
Meanwhile, in a large mixing bowl, toss the collard greens with the lime juice, fish sauce, and mint leaves until very well coated. Add the crispy coconut shallots and their oil and gently toss once more.
Divide the greens between four plates, top with the shrimp and garnish with the almonds. Serve immediately.
If you want your shrimp to be straight instead of curled, stick a bamboo skewer (soaked for 10 minutes in water) through the body lengthwise and grill.