Denton County Living Well Magazine March/April 2016 - Page 28

Power Crunch Shrimp and Kale Salad Dressing: 4 Tbl honey 2 Tbl lemongrass paste 2 Tbl fresh grated ginger Juice of half a lime 6 Tbl of Lite or Low Sodium Soy Sauce ½ C olive oil 4 Tbl White Vinegar 2 Tbl Sesame Oil Place 16 medium raw shrimp on a plate and baste with several tablespoons of dressing. Let marinate while you chop the rest of the salad ingredients. 3 C of baby kale chopped into thin strips 3 C of purple kale chopped into thin strips 3 medium carrots julienned 1 whole red and yellow bell pepper julienned One 12 oz. bag of frozen edamame microwaved for 4 minutes on a plate ½ C of cilantro chopped Grill or saute shrimp for 3-4 minutes. Toss salad in a big bowl with dressing. After plating salad, arrange 8 shrimp on top with 1/4 cup chili lime peanuts for each serving.