Seared Tiger Shrimp & Citrus Salad with Galangal Dressing

Dressing
1/2 cup red wine vinegar
1/2 cup yellow sugar
3/4 cup fresh lime juice
1/3 roughly chopped galangal
3 tbsp roughly chopped lime leaf
2 stalks lemongrass (sliced - bottom 3" to bulb-eye)
1 tbsp chopped garlic
1 minced Thai chili
2/3 tsp Thai fish sauce

1. Vinegar & sugar in stainless steel saucepan, heat uncovered on medium-high till thick caramel syrup, about 6 - 8 minutes.
2. Stir juice into syrgup. Add rest of dressing ingrediets. Simmer for 4 mins. Turn off heat, let dressing sit for 10 mins. Strain dress and discvard chopped veg. Makes dressing for 6 - 8 salads.
Citrus salad
3 blood oranges/2 navel - peel and segmented.
2 grapefruits - peeled & segmented
2 tbsp chopped cilantro
2 tbsp chopped mint leaves
2 tbsp chopped Thai basil leaves/regular

1. Toss ingredients with half of dressing. Reserve rest for shrimp.

Seared Tiger Shrimp
24 tiger shrimp (1-1-2 lbs) - shelled, intestines removed.
1 tsp curry powder
1 tsp sea salt
2 tbsp clarified unsalted butter (melt slow over low heat) - pour into anohter container and discard milky residue.

1. Toss shrimp with curry powder and salt. Heat heavy skillet till very hot. Add butter in skiller and add seasoned shrimp. Sear shrimp for minute on each side. REmove from heat and reserve
2. Serve: Small mount of citrus salad onto 6 - 8 plates. Top each with 3 seared shrimp. Drizzle dressing.

Bon appetit.