The vinaigrette dressing, adapted from Fine Cooking, makes more than you need for this recipe. The leftover keeps for a week in the refrigerator, and you'll be glad to have it. Serves 4.
For the Asian cilantro vinaigrette:
2 Tbsp minced fresh ginger root
1 large clove garlic, peeled
1/4 cup roughly chopped cilantro or flat-leaf parsley, or a mix
1/4 cup rice vinegar
2 Tbsp fish sauce (I use Three Crabs brand)
Juice of 1 medium lime
1 Tbsp honey, or more to taste
8-10 drops of Sriracha sauce
1 Tbsp sesame oil
2 Tbsp peanut or rice bran (or another neutral) oil, plus more for stir-frying
For the stir-fry:
1 medium green bell pepper, cut into 1-inch dice
1/2 medium red bell pepper, cut into 1-inch dice
1/2 medium orange or yellow bell pepper, cut into 1-inch dice
1/2 lb large (21-25 size) shrimp, defrosted, shelled and deveined
2 Tbsp roughly chopped unsalted roasted cashews
1 scallion, thinly sliced (white and green parts), for garnish
In a blender or small food processor fitted with a metal blade, combine the garlic, ginger, cilantro, rice vinegar, fish sauce, lime juice, honey, Sriracha, sesame oil, and 2 tablespoons of peanut or rice bran oil. Blend until smooth, and set aside.
Heat 2 teaspoons of peanut or rice bran oil in a wok over medium-high heat. When the oil is hot, add the three bell peppers. Stir-fry for one minute, then add the shrimp. Continue to stir-fry for 2 minutes, or until the shrimp are pink and just curled.
Remove from heat and transfer the shrimp and peppers to a large mixing bowl. Add half of the vinaigrette from the blender, and stir to combine. Then, add more dressing as needed, to your taste.
Transfer to a serving bowl or platter. Top the stir-fry with chopped cashews and scallions, and serve warm or at room temperature.