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Shrimp and Snap-Pea Salad with Ginger Dressing
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| Prep Time 20 minutes Total Time 20 minutes Yield Serves 4 Ingredients Coarse salt and ground pepper | |
| 12 ounces | sugar snap peas, stem ends removed (and, if necessary, strings) |
| 1 pound | peeled and deveined frozen medium shrimp, thawed |
| 4 | scallions, white and green parts separated and thinly sliced |
| 1/4 cup | vegetable oil, such as safflower |
| 3 tablespoons | fresh lime juice |
| 1 medium | carrot, coarsely chopped |
| 1 tablespoon | coarsely chopped peeled fresh ginger |
| 1 large head | Boston lettuce, torn into bite-size pieces |
| 2 | red bell peppers, (ribs and seeds removed), thinly sliced |
Directions
. In a medium saucepan of boiling salted water, cook snap peas until bright green, about 2 minutes. Reduce to a simmer, and add shrimp; cook until shrimp are opaque throughout, about 1 minute. Drain, and rinse under cold water to stop the cooking; set aside.
. Make dressing: In a blender, combine scallion whites, oil, lime juice, carrot, ginger, and cup water; blend until very smooth, about 2 minutes. Season with salt and pepper.
. In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp. Serve salad with dressing on the side or drizzled over the top.
Cook's Note
To trim snap peas, cut off stem end with a knife. Or, if the string is especially tough, snap off stem end with fingers, and pull string down the pod.
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