Our founder Emily thinks this twist on a Vietnamese classic is the ultimate summer dish. Quickly pan-sear Sea to Table's wild-caught shrimp with a balanced sauce including fresh ginger & toasted sesame oil. Toss farm fresh lettuce, sliced red onion, mint & cilantro in a light vinaigrette for a refreshing salad. Layer tomato wedges on top along with shrimp & fluffy rice studded with scallions.