Collin County Living Well Magazine March/April 2016 | Page 38

Power Crunch Shrimp
and Kale Salad

Dressing:

4 Tbl honey
2 Tbl lemongrass paste
2 Tbl fresh grated ginger
Juice of half a lime
6 Tbl of Lite or Low Sodium Soy Sauce
½ C olive oil
4 Tbl White Vinegar
2 Tbl Sesame Oil
Place 16 medium raw shrimp on a plate and baste with
several tablespoons of dressing. Let marinate while you
chop the rest of the salad ingredients.
3 C of baby kale chopped into thin strips
3 C of purple kale chopped into thin strips
3 medium carrots julienned
1 whole red and yellow bell pepper julienned
One 12 oz. bag of frozen edamame microwaved for 4
minutes on a plate
½ C of cilantro chopped
Grill or saute shrimp for 3-4 minutes. Toss salad in a big
bowl with dressing. After plating salad, arrange 8 shrimp
on top with 1/4 cup chili lime peanuts for each serving.