INGREDIENTS

MARINADE
1 tablespoon rice wine or dry sherry
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon white pepper
3/4 pound medium raw shrimp, shelled and deveined
SALSA
1 mango or papaya
1/4 cup golden raisins
1/4 cup diced red bell pepper
1 tablespoon chopped cilantro
1 tablespoon chopped crystallized ginger
3 tablespoons rice vinegar
1 teaspoon chili garlic sauce
4 cups mixed salad greens

COOKING METHOD

Combine marinade ingredients in a bowl. Add shrimp and stir to coat. Let stand for 10 minutes. Place shrimp on a greased grill 3 to 4 inches above a solid bed of glowing coals. Cook until shrimp turn pink, 1-1/2 to 2 minutes on each side. Remove to a bowl and let cool. Cover and refrigerate until chilled.

Combine dressing ingredients in a bowl; set aside.

Prepare salsa: Peel mango. Cut one-half of the flesh into 4 slices and reserve for garnish. Cut the remaining fruit into 1/4-inch cubes and place in a bowl with remaining salsa ingredients.

Place salad greens in a large bowl; add dressing and toss to coat. Divide greens among 4 salad plates. Arrange shrimp on one side of greens; spoon salsa on greens opposite the shrimp. Garnish each salad with a slice of mango.

SOURCE: Martin Yan's Culinary Journey Through China © 1995 / Martin Yan