Shrimp & Snap Pea Salad With Ginger-Soy Vinaigrette
By: Lori (All That ...
Published: Sunday, March 27, 2011 - 10:06am

Ingredients




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

Preparation

1 Bring a large pot of salted water to a boil. 2 Add shrimp and cook 3 - 4 minutes, until they turn pink. 3 Drain, run under cold water, peel and devein. 4 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. 5 To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined. 6 Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well. 7 Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges.

About


Inspired by The Beach House Cookbook, copyright 2005