Sonoma Modern American Shrimp and Baby Bok Choy Salad In Carrot juice serves 4
Bok Choy 2 pieces baby bok choy 1 tsp chopped ginger 1 tsp peanut oil ½ tsp chopped garlic 1 tsp chopped cilantro Toss altogether and marinate for 1 hour. Season bok choy with salt and pepper and grill to slightly soften. Cut each piece in 4 lengthwise.
Shrimp 12 jumbo shrimp 1 tsp chiffonade basil zest of 1 lime 1 T peanut oil Skewer shrimp on 12" skewers. Be sure to use 2 skewers. Mix other ingredients & marinate shrimp for a minimum of 1 hour. Season and grill to desired doneness. Toss with bok choy and 1 T chiffonade of basil.
Carrot Juice 8 peeled carrots ½ stalk lemon grass 2 T butter 1 tsp lemon juice 1 tsp chiffonade basil 1 tsp plum sauce salt and pepper Push carrots and lemongrass thru a juicer. Place in a small pot and bring to a slight boil. Whisk in butter and all other ingredients. Place shrimp and bok choy in a bowl and pour carrot juice around. Serve and Enjoy!!!!!