Lakin/Thompson Recipes

Dressing Ingredients

1. 2 Tbsp. soy sauce
2. 1 Tbsp. freshly grated ginger
3. 2 Tbsp. honey 
4. 2 Tbsp. lime juice
5. 1 Tbsp. extra-virgin olive oil
6. 1 tsp. toasted sesame oil

 

Salad Ingredients

1. 1 lb. medium shrimp, peeled and deveined 

2. Kosher salt 

3. Freshly ground black pepper

4. 1 Tbsp. extra-virgin olive oil
5. 1/2 medium head napa cabbage, thinly sliced

6. 1 large or 2 small ripe mangos, chopped

7. 2 small cucumbers (such as Persian cucumbers), chopped
8. 2 ripe avocado, cubed (med size)

9. Chopped toasted salted peanuts, for garnish 

10. Fresh basil or cilantro leaves, for garnish

 

Preparation

1. Combine all dressing ingredients in a medium bowl.
2. Defrost frozen cooked shrimp and drain on paper towel. sprinkle with salt and pepper.
3. Combine shrimp, mango, cucumbers, cabbage, and avocado in a large bowl. Add dressing and toss gently to coat and mix the ingredients.
4. Top with chopped peanuts, and cilantro.

 

 

 

Notes

"Low in sat fat and calories"