Arugula Salad with Grilled Tamarind Shrimp and Chile Lime Vinaigrette

Ingredients

• 1/2 pound arugula
• Salt and freshly ground black pepper, to taste
• Chile-Lime Vinaigrette, recipe follows
• Grilled Tamarind Shrimp, recipe follows
• 1 medium jicama, peeled and julienned
• 3 ears grilled corn, kernels only
• 1 pint pear tomatoes, halved
• 10 square wonton wrappers, thinly sliced and deep fried
• 1/2 cup sesame oil
• 1 cup lime juice
• 1 cup rice vinegar
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 tablespoons Korean chile flakes
• 2 tablespoons fish sauce
• 1 1/2 cups canola oil
• 2 tablespoons sugar
• Salt and freshly ground black pepper, to taste
• 12 medium shrimps
• 1/2 package of tamarind
• 1/2 cup mirin
• 2 cups hot water
• 2 tablespoons molasses
• 2 cloves garlic, minced
• 2 tablespoons fresh lime juice
• 1 tablespoon sriracha

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