THAI SHRIMP SALAD WITH PEANUT DRESSING ENJOY DAN:

      THAI SHRIMP SALAD WITH PEANUT DRESSING by CHEF DAN:
Serves 2

SHRIMP:

1/2-pound raw shrimp, peeled and deveined

2 teaspoons EACH honey and tandoori Marsala

1 garlic clove, minced

1 thumb-size fresh ginger

1 tablespoon olive oil

1 tablespoon lemon juice

sea salt to taste

SALAD:

2 ounces kale

1 cucumber, spiralized

1 carrot, peeled and spiralized

2 scallions, bias-sliced into 1/2-inch lengths

1 red bell pepper, cubed

1 cup cabbage, finely sliced

3 tablespoons dry roasted peanuts

DRESSING:

2 tablespoons peanut butter

3 teaspoons rice vinegar

2 tablespoons EACH sesame oil, sweet chili sauce, and honey

1 teaspoon soy sauce

DIRECTIONS:

1. Place all salad ingredients in a bowl.
2. In a bowl combine all dressing ingredients and whisk to combine.
3. Add dressing to the vegetable bowl and mix well.
4. Place shrimp and next ingredients in a bowl and mix until shrimp are well coated.
5. Let marinate for 30 minutes.
6. In a skillet over medium-high heat and when hot.
7. lower heat to medium; add shrimp mixture and cook shrimp until they turn pink.
8. top salad with the shrimp and serve.

ENJOY DAN: SING SONGS & PLANT SEEDS!!