“dorothy, We Are Not At Watercolor Anymore” Recipe

Prep shrimp

Pat the shrimp dry with paper towels and season both sides with 0.5 tsp kosher salt and 0.5 tsp freshly ground black pepper. Set aside at room temperature while preparing vegetables and vinaigrette.

Prepare Brussels sprouts and carrots

Trim the stem ends of the Brussels sprouts and slice each sprout in half. Julienne the carrots into matchstick-thin strips. Thinly slice the scallions, keeping white and green parts separate for different uses.

Sear shrimp

Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer (work in two batches if necessary). Cook shrimp 1.5–2 minutes per side until pink and opaque and lightly golden. Transfer cooked shrimp to a plate and tent with foil to keep warm.

Sauté sprouts

Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Add Brussels sprout halves cut-side down and cook undisturbed 3–4 minutes until nicely browned. Add the white parts of the scallions, the julienned carrots and 2 tsp fresh thyme leaves. Sauté together 2–3 minutes more until sprouts are crisp-tender and carrots are just softened. Season with remaining 0.5 tsp kosher salt and remaining 0.5 tsp black pepper. Remove from heat.

Combine shrimp and vegetables

Return the shrimp to the skillet (or a mixing bowl) and gently toss with the warm sprouts and carrots so the shrimp heat through and flavors mingle, about 30–60 seconds. Do not overcook.

Make the vinaigrette: In a small bowl or jar, combine 1 tablespoon grated fresh ginger, 1 teaspoon minced garlic, 3 tablespoons rice vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon honey, 1 teaspoon low-sodium soy sauce, 1 teaspoon toasted sesame oil, 3 tablespoons neutral oil, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk (or shake in a jar) vigorously until the dressing is emulsified and slightly thickened. Taste and adjust honey or salt as needed.

Dress the salad: Pour about two-thirds of the vinaigrette over the warm shrimp and vegetable mixture and toss gently to coat. Reserve the remaining vinaigrette to serve on the side or to add more as desired.

Plate: Transfer the dressed shrimp, sprouts and carrots to a shallow serving bowl or individual plates. Spoon any accumulated pan juices and remaining vinaigrette over the top.

Finish: Sprinkle 1 teaspoon toasted sesame seeds and the green parts of the scallions over the dish. Add microgreens or cilantro if using. Serve with lemon wedges on the side to squeeze over just before eating.

Serve warm or at room temperature. Leftovers keep in an airtight container in the refrigerator for up to 2 days; reheat gently or enjoy cold.