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Recipes - Thai Cucumber and Shrimp Salad

Recipe Name

Thai Cucumber and Shrimp Salad

Submitted by

embrandon

Recipe Description

A wonderful and light thai inspired salad. Traditionally calls for beef, but I've substituted shrimp.

Quantity	1	Quantity Unit	salad serving	Servings
Prep Time (minutes)	35	Cook Time (minutes)	5	Ready In (minutes)	40

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Ingredients
Amt.	Measure	Ingredient



4	ounces	shrimp shelled and deveined (small)
3	teaspoons	Braggs Liquid Aminos
1	tablespoon	Low Sodium Natural Peanut Butter
1	teaspoon	fresh ginger, grated
1/4	teaspoon	garlic minced
1	teaspoon	olive oil
1/4	cup, sliced	Peppers, sweet, red, raw, sliced
1	cup slices	English Cucumber
1/2	tablespoon	cilantro, fresh, chopped
1/2	tablespoon	peanuts dry-roasted, without salt
1	tablespoon	rice vinegar
1/2	tablespoon	sugar
1	teaspoon	fresh ginger, grated
1/4	tablespoon	Lime juice, raw

Steps

Sequence	Step

1	Make a marinade with the bragg''s, peanut butter, 1/4 T ginger, and garlic. Marinade shrimp for 20-30 minutes.
2	Once shrimp has marinaded, heat oil in a non-stick skillet and saute shrimp until pink (about 2-3 minutes). Transfer to a plant and set aside.
3	Make a dressing from the rice vinegar, sugar, 1/4 T ginger, and lime juice.
4	Toss raw vegetables (including cilantro) in the dressing.
5	Serve salad with warm or room temperature shrimp served on top.
6	Garnish salad with chopped peanuts.

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