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:
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
1/2 cup diced mango
lime wedges
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.

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