SHRIMP SALAD WITH BLACK RICE

INGREDIENTS

1 cup uncooked black rice (follow package directions for cooking)
2/3 cups rice vinegar
2 teaspoons sugar (optional)
1 teaspoon salt
3 Tablespoons each finely chopped julienned celery, carrot, cucumber, green onion
Small tomatoes cut in half
Edamame (optional)
30 medium shrimp, shelled and deveined (or salad shrimp)

MARINADE

2 Teaspoons Asian sesame oil
1 Tablespoon minced shallot
1 teaspoon minced garlic
2 teaspoon brown sugar
2 Tablespoons low-salt soy sauce
2 cups water
2 teaspoons minced fresh ginger
1 teaspoon cornstarch, mixed with 1 Tablespoon water

INSTRUCTIONS

Rinse the rice until the water runs clear; drain. Follow package directions for black rice

In a small saucepan, combine the vinegar, sugar, and salt and bring to a boil, romove from heat and set aside until cool. Sprinkle the vinegar mixture over rice until lightly coated.

To make the marinade: In a medium sauté pan or skillet over medium-low heat, heat the sesame oil and sauté the shallot and garlic for 2 minutes. Add the brown sugar and cook until melted. Stir in the soy sauce and water, then stir in the ginger and cornstarch mixture until blended and thickened. Remove from heat and let cool.

Lightly coat a medium sauté pan or skillet with vegetable oil spray. Place the pan over medium heat and sauté the shrimp until they are pink, about 4 minutes. Remove the shrimp from the pan. Add the marinade, bring to a boil, and cook until reduced by half.

Arrange 3 slices of the rice roll on each of 6 plates Make a bed of lettuce leaves on each plate and place 5 shrimp on each. Pour a little of the reduced marinade over the shrimp and serve immediately.