Shape's Vietnamese Shrimp Salad

Ingredients

• 1 lime, juice of
• 2 tablespoons granulated sugar
• 1 tablespoon fish sauce or soy sauce
• 10 cups fresh torn spinach leaves, rinsed and patted dry
• 4 small carrots, peeled and grated (about 4 cups)
• 1/3 cup chopped dry roasted peanuts
• 1 lb cold cooked shrimp, peeled

Directions

1. 1

   For dressing, whisk together lime juice, sugar and fish sauce in a small bowl until sugar dissolves.

2. 2

   Place spinach and carrots in a large salad bowl.

3. 3

   Add half of dressing and toss to combine.

4. 4

   Portion salad onto 4 dinner plates.

5. 5

   Top with peanuts and shrimp.

6. 6

   Drizzle remaining dressing over salads.

7. 7

   Note: Round out the meal with sesame rice cakes and a dessert of honeydew melon balls tossed with maple syrup and chopped candied ginger.