Shrimp Noodles with Sesame Vinaigrette

• Place shrimp, ginger and salt in food processor. Puree until smooth scrapping down sides often.
• In a 1-gallon Ziploc bag sprayed lightly with vegetable spray place 9 ounces of pureed shrimp and smooth out evenly using a plastic spatula or plastic bench scrapper.
• In a large pan (wide enough to hold 1 gallon Ziploc flat) heat water (enough to not let the bag touch the bottom) to just a simmer, place Ziploc in water and poach shrimp for 30 seconds then flip bag over and cook another 30-45 seconds longer. Immediately submerge in ice water keeping bag as flat as possible.
• Once chilled remove from bag and cut into roughly 6 equal rectangles. Roll the rectangles short ways and slice noodles as thin as possible.
• Store sliced noodles in a plastic container, buried in ice, in refrigerator until you are ready to plate.

• In a bowl whisk together everything but the sesame oil.
• While whisking continuously, slowly drizzle in the sesame oil.
• Continue whisking until the dressing becomes smooth and slightly thickened.
• Taste and adjust with salt, pepper, or a splash more vinegar if needed.

Place noodles on desired plates and drizzle with dressing and garnish with salad ingredients. Avoid tossing noodles with dressing as they are very delicate. Serve immediately with a glass of chilled Sauvignon Blanc.