RECIPES Salads that can serve as dinner

Asian-Inspired Shrimp Salad

4 servings

Tender shrimp is accompanied by tropical fruit and bathed in a sweet, limey vinaigrette. The shrimp can be poached 1 day ahead, and the fruit and vinaigrette may be prepared hours ahead and refrigerated, then assembled when ready to serve. You may have vinaigrette left over from this very generous recipe. Adapted from "Perfect Pairings," by Evan Goldstein and Joyce Goldstein (University of California Press, 2006, $29.95).

3 cups dry white wine or water or a combination

1 pound jumbo shrimp (16 to 20), peeled and deveined

2/3 cup peanut oil or extra-virgin olive oil

Grated zest and juice from 2 limes

1 to 2 tablespoons light or dark brown sugar

1/2 teaspoon crushed red pepper flakes or diced jalapeño chili pepper, or more to taste

Salt

6 cups mesclun greens

6 tablespoons torn mint leaves