Shrimp & Snap Pea Salad With Ginger-Soy Vinaigrette

Ingredients:

• 1/2 cup extra virgin olive oil
• 1 tablespoon grated fresh ginger
• 3 green onions, trimmed and minced
• 1/2 teaspoon honey
• 5 dashes hot sauce
• 2 tablespoons fresh lime juice
• lime wedges
• 2 tablespoons low-sodium soy sauce
• 1/2 cup diced mango
• 1/2 cup chopped roasted cashews
• 1 1/2 pounds large shrimp
• 2 cups snap peas
• 2 tablespoons white vinegar

Instructions:

1. Bring a large pot of salted water to a boil.
2. Add shrimp and cook 3 – 4 minutes, until they turn pink.
3. Drain, run under cold water, peel and devein.
4. Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 – 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking.
5. To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined.
6. Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well.
7. Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges.

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