10 ounces fresh snow peas, ends trimmed
2 tablespoons minced green onions
2 tablespoons chopped fresh cilantro leaves plus cilantro sprigs, for garnish
1 tablespoon chopped fresh mint leaves
2 tablespoons wine vinegar
1 tablespoon lime juice
1 1/4 teaspoons minced ginger
1/2 teaspoon minced garlic
1 teaspoon sugar
Pinch red pepper flakes
Pinch salt
1/2 cup canola or vegetable oil
1 bunch leaf lettuce, trimmed, washed and spun dry, torn into pieces if very large
1 bunch watercress, tough stems removed, washed and spun dry
1/2 red bell pepper, seeded and cut into thin strips
1 pound medium boiled, peeled, and deveined shrimp, and chilled
1 large papaya, peeled, seeded, and sliced
1/4 cup chopped toasted macadamia nuts, garnish
Chives, garnish

Cooking Recipe:

In a pot of boiling water, blanch the snow peas for 45 seconds to 1 minute. Transfer with a slotted spoon to an ice bath to refresh, then drain well on paper towels. Set aside.

In a small bowl, to make the dressing, whisk together the scallions, 1 tablespoon of the cilantro, the mint, rice wine vinegar, lime juice, ginger, garlic, sugar, pepper flakes and salt, and whisk to mix together and dissolve the sugar. Add the oil in a steady stream, whisking to combine. Adjust the seasoning to taste.

In a large bowl, combine the lettuce, watercress, red bell pepper, and cooked snow peas. Toss with about 1/4 cup of the dressing to lightly coat.

Divide the tossed salad among 4 plates. Arrange the shrimp in the middle of the greens and the papaya along the outer edges of the plates. Drizzle lightly with the remaining dressing. Sprinkle with the remaining 1 tablespoon chopped cilantro, and garnish with the nuts, cilantro sprigs and chives. Serve.