Wolfgang Puck's Stir Fried Shrimp Salad

May 7, 2007 — --

1. Divide the Romaine or mixed greens evenly on two plates. Arrange cucumber, carrots, celery and ginger decoratively around salad.

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2. Preheat a wok or sauté pan. Add peanut oil. Season shrimp with salt and pepper. Add them to the hot wok and cook until almost done. Add aromatics, sugar and chile flakes, if desired, and stir for about 30 seconds. Deglaze with the ponzu. Add dissolved cornstarch and cook for 30 seconds more.

3. Place 4 shrimps on top of each salad. Drizzle with sauce and sprinkle each with sliced scallions and cilantro. Serves two.