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Preheat a Philips Airfryer to 390°F (200°C).
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In a small bowl, stir together the piment d’Espelette and the 2 Tbs. olive oil. Arrange the shrimp on a baking sheet and brush with the piment d’Espelette mixture. Sprinkle the shrimp with the lemon and lime zests and season with salt and pepper.
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Place 6 shrimp in the fry basket, cut side down, and insert into the air fryer. Cook for 4 minutes. Transfer to a baking sheet to cool. Repeat with the remaining shrimp.
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While the shrimp is cooking, make the dressing. In a bowl, whisk together the lemon juice, soy sauce, honey, ginger, green onion and chili sauce. Slowly whisk in the oil until emulsified.
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To assemble the salad, in a large bowl, toss the glass noodles, cucumber, bell peppers, carrot, green onions, papaya, mint and cilantro to combine. Add the vinaigrette to taste and toss to combine. Taste and adjust the seasoning if necessary.
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Divide the salad among 6 plates. Place 3 shrimp on top of each serving. Garnish with the peanuts and basil and serve immediately. Serves 6.
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Recipe courtesy of Gordon Ramsay for Philips Airfryer