Tonight's dinner was an adaptation of a Thai shrimp salad over cold noodles, which I decided to convert into a warm meal (that was also darned hot, thanks to a sriracha vinaigrette!).
Mighty lucky that there was still a final piece of key lime pie in the fridge, because something drastic was needed to soothe the dreadful burn of the sriracha vinaigrette on this dish.
Recipe Based on: "Thai Shrimp Salad," in Cuisine at Home, Issue 93, June 2012, p. 44.
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