Vietnamese Shrimp and Collard Green Salad

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

8 oz

Large Shrimp , peeled

to taste

Sea Salt

1/4 cup

Coconut Oil

2

Shallots , thinly sliced

1 bunch

Collard Greens

1

Lime , juiced

2 Tbsp juice per 4 servings

2 Tbsp

Fish Sauce

1/2 cup

Fresh Mint Leaves , torn

1/4 cup

Almonds , roasted, roughly chopped

Cooking Instructions

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Step 1

Heat a charcoal grill or grill pan over high heat. Season the Large Shrimp (8 oz) with Sea Salt (to taste) . Once the grill is very hot, cook the shrimp until pink and charred on both sides, about 1 minute per side. Remove to a plate.

Step 2

In a medium skillet, heat the melted Coconut Oil (1/4 cup) until slightly smoking. Carefully add the Shallots (2) . Fry, stirring occasionally, until browned and crispy. Season with salt.

Step 3

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