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Cut green onions into 2-inch-long thin strips. If frozen, thaw shrimp according to package directions. Peel shrimp; devein, if desired. Pulse breadcrumbs and next 3 ingredients in a food processor 5 times or until mixture resembles fine crumbs. Transfer mixture to a shallow dish or pie plate. Dip shrimp in egg; dredge in breadcrumb mixture. Cook shrimp in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden. Gently toss together green onions, salad greens, next 4 ingredients, and 2 Tbsp. Basil-Lime Dressing in a large bowl. Arrange salad on 4 individual plates; top each with 5 shrimp. Sprinkle with 1/4 cup peanuts, and drizzle with remaining dressing. Serve immediately.
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King of blue cheeses — salads, dressings, steak, pear pairing
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes