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
1/2 cup extra virgin olive oil
2 tablespoons white vinegar
1/2 teaspoon honey
5 dashs hot sauce
Bring a large pot of salted water to a boil.
Add shrimp and cook 3 - 4 minutes, until they turn pink.
Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well.