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Combine all ingredients but wedges in non-reactive bowl. Let stand in fridge for 2 hours to chill and absorb flavors
In heavy skillet, heat olive oil. Add shrimp mixture and saute together until shrimp are done, about 3 minutes. Let stand to cool, then refrigerate
Coconut Tamarind Dressing
Combine first five ingredients with hand mixer. Once blended, drizzle olive oil and sesame oil in, mixing well. Add final three ingredients and let chill overnight
To Make Salad:
Toss together 2 cups fresh arugula and 2 cups julienne baby bok choy with the coconut tamarind dressing. Top with tomato mix shrimp. Garnish plate with the six tomato wedges and fun crunch, add toasted unsweetened coconut flakes .
Submitted by Tomato Festival Recipe Winner Amy Pragnell
This amazing recipe is from the kitchen of Tomato Festival Recipe Contest winner Amy Pragnell. A beautiful, flavorful salad that anyone would enjoy.