Thai Shrimp and Pasta Salad
Source of Recipe
Source: Cooking Light magazine
List of Ingredients
2 ounces uncooked linguine
1/2 cup shredded carrot
8 ounces medium shrimp, cooked and peeled
1 cup thinly sliced Boston lettuce leaves
1/4 cup fresh cilantro leaves
2 tablespoons chopped unsalted, dry-roasted peanuts
1/4 cup fresh lime juice
2 tablespoons fish sauce
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
2-1/2 teaspoons sugar
2 teaspoons vegetable oil
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
Recipe
Cook pasta in boiling water 9-1/2 minutes. Add carrot; cook an additional 30 seconds. Drain, and cool. Combine pasta mixture, shrimp, lettuce, cilantro leaves, and peanuts in a large bowl; toss well.
Combine lime juice and remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour over pasta mixture, tossing gently to coat
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