Makes 4 Servings
Prep Time: 20 minutes
Cook Time: 5 minutes
2 tablespoons vegetable oil
1 pound large shrimp, peeled and deveined
1/4 cup fresh lime juice
3 tablespoons honey or sugar
2 tablespoons Thai Kitchen® Premium Fish Sauce
2 teaspoons minced ginger
1 teaspoon Thai Kitchen® Spicy Thai Chili Sauce
3 green onions, thinly sliced
1 package (6 ounces) mixed salad greens
1 firm ripe papaya, peeled and thinly sliced (2 cups)
1 medium red bell pepper, cut into thin 1-inch strips
1/4 cup fresh cilantro leaves
1/4 cup dry roasted peanuts
Heat oil in large skillet or wok on medium-high heat. Add shrimp; cook and stir 2 minutes or just until shrimp turn pink. Remove shrimp to plate to cool.
Meanwhile, for the Thai Vinaigrette, mix lime juice, honey, fish sauce, ginger and chili sauce in small bowl until well blended. Stir in green onions.
Toss salad greens, papaya and bell pepper in large bowl. Divide salad mixture among 4 plates. Top with cooled shrimp. Drizzle with Thai Vinaigrette. Sprinkle with cilantro and peanuts.