Spring Recipe: Shrimp and Snap-Pea Salad with Ginger Dressing

Prep: 20 mins.
Total Time: 20 mins.
Servings: 4

• Coarse salt and ground pepper
• 12 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
• 1 pound peeled and deveined frozen medium shrimp, thawed
• 4 scallions, white and green parts separated and thinly sliced
• 1/4 cup vegetable oil, such as safflower
• 3 tablespoons fresh lime juice
• 1 medium carrot, coarsely chopped
• 1 tablespoon coarsely chopped peeled fresh ginger
• 1 large head Boston lettuce, torn into bite-size pieces
• 2 red bell peppers (ribs and seeds removed), thinly sliced

1. STEP 1
   In a medium saucepan of boiling salted water, cook snap peas until bright green, about 2 minutes. Reduce to a simmer, and add shrimp; cook until shrimp are opaque throughout, about 1 minute. Drain, and rinse under cold water to stop the cooking; set aside.
2. STEP 2
   Make dressing: In a blender, combine scallion whites, oil, lime juice, carrot, ginger, and cup water; blend until very smooth, about 2 minutes. Season with salt and pepper.
3. STEP 3
   In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp. Serve salad with dressing on the side or drizzled over the top.

Source: MarthaStewart.com
Original source: Everyday Food, May 2008