Ingredients:

4 Thai green shrimp
50g quinoa
1 green lemon
4 yellow lemons
1 orange
Mixed lettuce and herbs
50g celery
50g onion
50g carrot

Seasonings:
20g Sriracha chili sauce
3g garlic cloves (minced)
2g dried shallot (crushed)
3g cilantro
20g olive oil
2 pieces of chili peppers (small, spicy variety)
10g sea salt
5g ground pepper
3g Haoji Sichuan Green Pepper oil
2 sprigs of rosemary
2 sprigs of thyme

Preparation Method:

1. Boil celery, onion, and carrot in vegetable water. Remove the vein from the shrimp and cook in the vegetable water for 40 seconds. Remove and shock in iced water for later use.

2. Heat oil in a pan, add dried shallot, thyme, and rosemary. Stir-fry until fragrant, then add quinoa and stir. Add water and cook until done. Set aside.

3. Marinate the shrimp: Mix orange juice, lemon juice, orange zest, rosemary, thyme, olive oil, sea salt, and pepper to make a sauce. Marinate the iced shrimp in the sauce for about 2 hours.

4. Make the quinoa dressing: Combine Haoji Sichuan Green Pepper oil, garlic cloves, cilantro, chili peppers, lemon juice, Sriracha, sea salt, pepper, and vegetable oil. Whip until emulsified (with a tangy, spicy, and slightly numbing taste).

5. Arrange the salad and serve.