Servings: 6
A refreshing combination of shrimp and slaw in a spicy Asian dressing. Roasted cashew or peanuts on top of the mixture makes for a nice crunchy salad.

1 pound medium shrimp, peeled and deveined

1 small shallot, minced
1 lime grated for zest and juiced 1 lime sliced
3 tbsp. extra-virgin olive oil

1 ½ tbsp. Asian fish sauce
1 tbsp. light brown sugar

1 tsp. Thai red curry paste
6 cups green cabbage finely shredded

2 carrots julienned
2 Kirby cucumbers, very thinly sliced

1 cup of roasted peanuts or cashews chopped
1 cup cilantro leaves

Boil salted water in a large pot. When boiling add shrimp cooking until curled, about 1 minute. Drain the shrimp and put in a bowl of ice. In a large bowl whisk the olive oil, fish sauce, lime zest, lime juice, brown sugar, shallots, and red curry paste. Add the cabbage, carrots, and cucumbers and toss until evenly coated. Let stand at room temperature for 20 minutes until the cabbage is slightly wilted. Pat the shrimp dry and toss into the cabbage mixture. Top the salad with the nuts and cilantro. Serve with lime wedges.