Shrimp and Snow Pea Salad

Ready in 24 minutes

Prep: 20 minutes

Cook: 4 minutes

Yield: 4 servings

Ingredients

12 ounces of snow peas
1 1/4 pounds of medium shrimp, peeled and deveined
6 thinly sliced into half-moons radishes
4 thinly sliced scallions
1/3 cup of rice vinegar
1 tablespoon of canola oil
1 tablespoon of toasted sesame oil
1 tablespoon of grated fresh ginger
Salt
2 tablespoons of toasted sesame seeds

Directions

First bring a large saucepan of water with a steamer basket to a boil. Then put the snow peas in the basket, cover and cook for two minutes. After that remove the basket and transfer the snow peas to a bowl of ice water to cool and then drain and pat dry.

Next add the shrimp directly to the saucepan of water and return to a boil and then cook for two minutes. After that drain, and then plunge the shrimp into a bowl of ice water to cool. Then drain and pat dry.

Next slice each shrimp in half lengthwise. Then cut the snow peas diagonally into half-inch pieces, discarding the ends. After that in a large bowl, toss the shrimp, snow peas, radishes and scallions.

Whisk the vinegar, both oils, the ginger and 1/2 teaspoon salt in a small bowl. Then toss with the salad right before serving and top with sesame seeds. Enjoy.

Contains per serving: Calories 280; Fat 13 g (Sat. 1 g; Poly. 3.5 g; Mono. 4 g); Fiber 3 g; Cholesterol 215 mg; Protein 32 g; Sodium 510 mg; Carbohydrate 7 g;