Ingredients:
1 1/2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes ( to taste)
1/4 cup bottled clam juice
2 tablespoons fresh lime juice
12 ounces medium shrimp, peeled and deveined
1 small savoy cabbage (4 cups) or 1 small iceberg lettuce, shredded ( 4 cups)
1 large carrots, peeled and grated ( 1 cup)
4 ounces bean sprouts
3 tablespoons dry-roasted unsalted peanuts
3 tablespoons sweetened flaked coconut
1 scallions, including top, thinly sliced
Directions:
In a large saucepan, bring water to boil.While water is boiling, heat oil in a small saucepan over low heat. Add red pepper flakes and cook, stirring occasionally for approximatley 3 minutes. Strain oil into a small bowl, discarding the red pepper flakes and whisk in clam and lime juices. Set aside dressing mixture.
When water has come to a boil drop in shrimp and reduce heat to medium-low. Simmer approximately 2 minutes or until shrimp turn opaque. Drain shrimp and rinse under cold water to prevent further cooking, drain well.
In a large bowl, transfer shrimp and add cabbage, carrot, bean sprouts, peanuts, coconut, and scallion. Pour dressing over salad and toss to coat.
Servings: 4
Time preparation: 20 min.
Time total: 25 min.