Shrimp and Snap Pea Salad With Ginger-Soy Vinaigrette

May 1, 2013

Celebrate National Salad Day with this shrimp and snap pea salad. This recipe couldn't be simpler. Succulent shrimp and sweet snap peas are tossed with a homemade ginger soy vinaigrette. You can enjoy this salad as is or place it on a bed of butter lettuce. Top with wonton strips for garnish.

Shrimp & Snap Pea Salad With Ginger-Soy Vinaigrette

1 1/2 pounds large shrimp (about 32- 36 per pound)

2 cups snap peas (about ½ pound, trimmed)

3 green onions, trimmed and minced

Ginger-Soy Vinaigrette:

1/2 cup extra virgin olive oil

2 tablespoons low-sodium soy sauce

2 tablespoons white vinegar

2 tablespoons fresh lime juice

1 tablespoon grated fresh ginger

1/2 teaspoon honey

5 dashs hot sauce

Garnishes:

1/2 cup diced mango

1/2 cup chopped roasted cashews

lime wedges

Directions:

Bring a large pot of salted water to a boil.

Add shrimp and cook 3 - 4 minutes, until they turn pink.

Drain, run under cold water, peel and devein.

Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking.

To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined.

Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well.

Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges.