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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Heat the olive oil in a large nonreactive saucepan. Stir in the garlic and scallions, and cook over medium heat for about 3 minutes, stirring frequently. Add shrimp, parsley and cilantro and cook for another 1 or 2 minutes, or until the shrimp is heated through. Remove from the heat and add the lemon juice. Taste and correct the seasonings, if necessary. Arrange arugula and chicory on a serving platter, pour shrimp mixture over greens, toss lightly and serve.