Deconstructed Spring Roll Salad

Servings: 4

For the Shrimp:

• 1 lb. Shrimp, peeled and deveined, thawed
• 2 tbsp. Olive Oil
• 2 tsp. Sweet Paprika
• 1/2 tsp. Ground Ginger, or 1 tbsp. Grated Fresh Ginger
• 1/2 tsp. EACH: Salt & Black Pepper

For the Dressing:

• 1/4 cup Lime Juice, about 2 limes
• 2 tbsp. Olive Oil
• 2 tbsp. Rice Vinegar
• 2 tbsp. Maple Syrup or Honey
• 2 tbsp. Natural Peanut Butter
• 2 Garlic Cloves, finely minced or grated (or 1/2 tsp. Garlic Granules)
• 1 tsp. Red Pepper Flakes

For the Salad:

• 1 large Romaine Head, finely chopped
• 1/2 Red Cabbage, finely chopped
• 1 cup Thin Rice Noodles, cooked and loosely chopped
• 1 ripe Avocado, chopped
• 1 large English Cucumber, thinly sliced
• 1-2 large Carrots, thinly sliced
• 1/3 cup Fresh Cilantro, chopped
• (Optional) 1 ripe Mango, chopped

1. To Make the Dressing: Combine all ingredients into a mason jar. Seal tightly with the lid and shake well to combine (or mix in a bowl). Season with salt and black pepper to taste.
2. To Make the Shrimp: Add the the olive oil to a skillet over medium high heat. Toss the shrimp with the seasonings. Arrange the shrimp in a single layer on the bottom of the skillet. Cook without moving for 2 minutes for medium shrimp, 3 minutes for large shrimp, or 4 minutes for jumbo shrimp. Flip shrimp and cook just until cooked through - about 1-2 more minutes, up to 3 minutes on large shrimp. Remove from heat.
3. To Make the Salad: Combine the chopped romaine, cabbage, rice noodles, avocado, sliced cucumber and carrots, chopped cilantro and mango in a large bowl. Toss well to combine.
4. Add the shrimp and toss just to combine. Drizzle the salad dressing over the salad and toss once more just until combined. Enjoy!