1 clove garlic
3 tablespoon lemon juice
1 tablespoon hoisin sauce
1/8 teaspoon red pepper flakes
Pinch of white pepper
1 lb. medium peeled shrimp
1 medium head cabbage, grated
1 carrot, grated
1 cup chopped watercress
2 ripe red tomatoes, quartered
1/3 cup lime juice
2 tablespoon honey
1/2 teaspoon salt (optional)
2 tablespoon chopped fresh basil
2 tablespoon roasted, chopped peanuts
crushed red pepper flakes
In a blender, combine the garlic clove, lemon juice, hoisin sauce, red pepper flakes and white pepper. Puree until smooth. Marinate the shrimp for 20 minutes. Meanwhile, mix together the lime juice, honey and salt (if desired) and toss into the salad. Cook the shrimp in a non-stick pan with the marinade for 2 to 3 minutes – it’s done when it turns pink. Mound the shrimp in the middle of the salad and place the quartered tomatoes around the edges of the bowl. Garnish with basil, peanuts and red pepper flakes.
Makes 4 servings.
Calories 265 Fat 4 g Fiber 2 g.