Mambo Sprouts

Shrimp with Organic Baby Greens & Tamari Peanut Salad Dressing

Recipe submitted by Lisa S. of Palm Beach, FL, for the Mambolicious Recipe Contest of 2009.

Ingredients:

• 1 1/2 lbs. fresh shrimp, peeled and deveined
• 1 cup Tamari Peanut Salad Dressing
• 3/4 tsp. Thai red curry paste (optional)
• 10 cups mixed organic baby greens
• 2 1/2 cups mung bean sprouts
• 1/2 cup carrots, peeled and cut into matchsticks
• 1 lb. jicama, peeled and cut into matchsticks
• 1 large red bell pepper, cored, seeded and cut into matchsticks
• 3 scallions, chopped
• 1/2 cup chopped cilantro leaves
• Fine sea salt (or Jane’s Original Krazy Mixed-Up Salt) and freshly ground black pepper, to taste
• Chopped, unsalted peanuts, for garnish

Directions:

1. Bring a large saucepan of water to a boil, add shrimp and cook until they just start to curl, about one minute.
2. Immediately remove from heat, drain and set aside.
3. Pour Tamari Peanut Dressing into a large mixing bowl. If a spicy dressing is desired, stir in Thai red curry paste.
4. Add the remaining ingredients, toss to coat.
5. Gently toss in shrimp. Divide among 6 salad plates, sprinkle with peanuts and serve.

Chef’s Notes: I adapted this quicker, easier recipe from one that I used to make for my husband which was more time consuming and caloric. Using Tamari Peanut Salad Dressing and organic greens and vegetables, this tasty dish is a breeze to prepare, and can be easily divided or multilpied depending on the servings required. It is yummy! I am allergic to shrimp, so when I make this for my husband and friends I subsitute skinless rotissirie chicken for the shrimp in my own salad and serve it with shrimp for everyone else.

Cook Time: 1 minute, plus time to bring water to a boil

Prep Time: 15 minutes or less

Servings: 6