Spicy Thai Shrimp Salad

Ingredients

• 1 tbsp olive oil
• 3 tbsp lime juice
• ¼ cup whole roasted (salted cashews)
• ¼ teaspoon red pepper flakes
• 2 tsp honey
• 1 2-inch piece fresh ginger, roughly chopped
• 1 tbsp unseasoned rice vinegar
• ¼ cup cilantro
• 1 clove garlic (roughly chopped)
• ¼ cup roughly chopped white onion
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• Freshly ground black pepper (to taste)
• ½ pound large peeled (deveined tail-off shrimp)
• 1 tsp garlic powder
• ¼ teaspoon ground ginger
• ¼ teaspoon kosher salt
• 1/8 tsp turmeric
• 1/8 tsp chili powder
• Freshly ground black pepper (to taste)
• 1 tsp toasted sesame oil
• 1 cup shredded purple cabbage
• 1 ½ cups packed baby arugula
• 1 ½ cups packed chopped romaine lettuce
• 1 small corn cob (kernels removed)
• ½ medium cucumber (peeled, seeded and diced)
• ½ cup shredded carrots
• 2 tbsp chopped basil
• 2 tbsp chopped cilantro
• Lime wedges (for serving)

Instructions

1. In a small blender or food processor, combine dressing ingredients.
2. Refrigerate and set aside until ready to use.
3. Pat shrimp dry with a paper towel.
4. In a medium bowl, combine all spices from garlic powder to pepper.
5. Add the shrimp and sesame oil and toss gently to evenly coat.
6. Heat a medium non-stick skillet over medium heat. Cook shrimp 2 minutes per side or until cooked through.
7. Transfer to a plate or cutting board and allow to cool and rest while you assemble the salad.
8. In a large bowl, toss together the cabbage, arugula and romaine.  Transfer mixture to 2 salad bowls or plates.
9. Top each with half the shrimp, corn, cucumber, carrots, basil and cilantro.
10. Evenly drizzle the dressing over both salads and serve with lime wedges.