Grilled Shrimp & Rose Petal Salad

Makes about 4 servings


Makes about ½ cup

  • 1 teaspoon salt
  • 3 to 4 fresh Thai chilies, minced
  • 1 teaspoon palm sugar
  • 3 tablespoons concentrated apple juice**
  • 1/3 cup fresh lime juice**

Pound the salt and chili in a mortar with a pestle to crush and puree the chili. Add the palm sugar and pound to blend. Add the juice and blend to dilute the mixture. Add the lime juice and mix well. Taste for balance of spicy, salt, sour and sweet. Transfer to a bowl and set aside.

** Combination of a sweet, tangy juice such as lemon, orange or pomegranate juice are alternatives to apple juice

  • ½ teaspoon salt
  • 1 tablespoon minced garlic
  • 1/3 cup minced lemongrass
  • Zest of one kaffir lime (substitute with regular lime)
  • ¼ teaspoon white pepper powder
  • 1 teaspoon olive oil
  • 1 pound jumbo shrimp, peeled, butterfly in half and dry thoroughly
  • 1 tightly packed organic baby nasturtium leaves
  • ¾ cup tightly packed Asian pennywort leaves
  • ½ cup organic non-spray rose petals (can substitute with any combination of edible flowers)
  • 1/3 cup dry roasted coconut flakes
  • 2 tablespoons crispy garlic
  • 3 tablespoons pomegranate seeds
  1. Mix the salt, garlic, lemongrass, kaffir lime zest, white pepper and oil in a mixing bowl. Add the shrimp and massage the marinade over them. Grill over medium heat until the outside is slight charred and the shrimp are cooked and tender. Do not over cook. Remove from heat and set aside.
  2. In a mixing bowl, add the nasturtium leaves
  3. Slice the pennywort leaves into long thin strands and add to the bowl with nasturtium
  4. Before serving, slice the rose petals into thin long strands and add to the mixing bowl. Toss lightly.
  5. Use a fork to mix the dressing well before adding about half of the amount into the bowl of greens and rose petals. Gently toss and transfer to a serving plate. Garnish the top with the shrimp and add the remaining salad dressing over them. Garnish with roasted coconut flakes, crispy garlic and pomegranate seeds. Serve immediately.

Please note that if you include rose petals in this recipe be sure they are organically grown and wash them before using.  Not all flower petals are safe for human consumption.