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 Prep Time (minutes) 35 Cook Time (minutes) 5 Ready In (minutes) 40

Ingredients Amount 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.