Shrimp with Organic Baby Greens & Tamari Peanut Salad Dressing Courtesy of: San-J Rating: Select ratingGive it 1/5Give it 2/5Give it 3/5Give it 4/5Give it 5/5 No votes yet Servings: 6 Prep: 15 minutes or less Cook: 1 minute, plus time to bring water to a boil Total Time: Share this: facebook twitter pinterest email Print Description Add some crunch to your lunch (or dinner!) with this colorful salad. The Thai flavors in the dressing add a kick and the shrimp are a nice upgrade over plain chicken in a salad. 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 Bring a large saucepan of water to a boil, add shrimp and cook until they just start to curl, about one minute. Immediately remove from heat, drain and set aside. Pour Tamari Peanut Dressing into a large mixing bowl. If a spicy dressing is desired, stir in Thai red curry paste. Add the remaining ingredients, toss to coat. Gently toss in shrimp. Divide among 6 salad plates, sprinkle with peanuts and serve. Recipes you may also like NextBack Dairy-Free Coconut Eggnog Summer Peach and Farmer Cheese Pizza Chocolate Hazelnut Pudding Not Your Everyday Eggplant Parmesan Basil, Garlic and Lime Marinade Turkey Meatloaf Spinach Pasta Roasted Beet and Arugula Salad with Walnuts and Feta Cheese Madras Lentils Lettuce Wraps Wassail Comments View the discussion thread.