Tempting Thai Summer Shrimp Salad
By: Leah Rodrigues
Published: May 12, 2015

Danielle Walker and her blog, Against All Grain, is a go-to source for grain free cooking.  This Thai shrimp salad is a tempting meal that appeals to omnivores, gluten-free eaters, and dairy-free eaters alike.  While this salad and her other recipes prescribe to a particular lifestyle, Walker does not sacrifice flavor.  An eclectic and colorful shrimp salad is piled high into a mason jar before it is tossed with a vibrant lime dressing and garnished with spicy almonds. This dish travels great so it is ideal for parties and picnics.  Look out for Walker's new book of the same name arriving this fall.
Thai Shrimp Salad with Spicy Almond Dressing
Courtesy of Against All Grain
	Serves 6
	Ingredients:
	For the Spicy Almonds:
	1/2 cup whole natural almonds
	3/4 teaspoon maple syrup
	1 1/2 teaspoons extra-virgin olive oil
	1 teaspoon coconut aminos
	1/4 teaspoon ground cumin
	1/4 teaspoon garlic powder
	1/4 teaspoon coarse sea salt
	1/8 teaspoon cayenne
	1/8 teaspoon paprika
	For the Dressing:
	2 tablespoons unsalted natural almond butter
	1 tablespoon maple syrup
	1 clove garlic, crushed
	1 tablespoon cilantro, chopped
	1 tablespoon lime juice
	2 teaspoons rice wine vinegar
	1 teaspoon sesame oil
	1/2 teaspoon ground ginger
	1/2 teaspoon cayenne pepper
	1/4 teaspoon sea salt
	1/3 cup extra-virgin olive oil
	For the Salad:
	1 pound wild shrimp, tails removed, peeled and deveined
	1 teaspoon extra-virgin olive oil
	Sea salt and pepper
	1 cup mung bean sprouts
	1 cup carrots, julienned
	1 cup red cabbage, shredded
	1 cup cucumber, julienned
	4 cups arugula
	4 cups mixed baby greens
	1/4 cup fresh chopped basil
	1/4 cup fresh chopped cilantro
	1/2 cup dressing
	1/2 cup spicy almonds, chopped
	Directions:
	Step 1: To make the spicy almonds: Preheat the oven to 350°F. Toss all of the ingredients together in a bowl, then spread the almonds in a single layer on a baking sheet lined with parchment paper and drizzle with any remaining sauce. Bake for 10 minutes, turning once halfway through. Cool completely, then roughly chop.
	Step 2: Meanwhile, make the dressing: Place all of the ingredients in a blender except for the olive oil. Blend until smooth. With the blender running, slowly drizzle the olive oil into the blender in a steady stream. Add one tablespoon of water, to help keep the dressing liquid when refrigerated.
	Step 3: To assemble the salads: Toss the shrimp in the olive oil and season generously with salt and pepper. Heat a grill pan or skillet to medium-high heat and cook the shrimp for two minutes on each side, until pink throughout. Set aside to cool. Divide the dressing between six 24-ounce Mason jars or bowls.
	Step 4: Divide and layer the remaining salad ingredients in the four jars or bowls in the order they are listed, with the lettuce and shrimp at the top. Leave 1 inch of space at the top of the jar.
	Step 5: Garnish each with about 1 tablespoon chopped spicy almonds, cover and refrigerate until ready to enjoy. When ready to enjoy, shake the jar vigorously to mix the ingredients and dressing.