SHRIMP AND SNAP-PEA SALAD WITH GINGER DRESSING

Shrimp and Snap-Pea Salad with Ginger Dressing image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 10

Coarse salt and ground pepper
12 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
1 pound peeled and deveined frozen medium shrimp, thawed
4 scallions, white and green parts separated and thinly sliced
1/4 cup vegetable oil, such as safflower
3 tablespoons fresh lime juice
1 medium carrot, coarsely chopped
1 tablespoon coarsely chopped peeled fresh ginger
1 large head Boston lettuce, torn into bite-size pieces
2 red bell peppers (ribs and seeds removed), thinly sliced

Steps:

In a medium saucepan of boiling salted water, cook snap peas until bright green, about 2 minutes. Reduce to a simmer, and add shrimp; cook until shrimp are opaque throughout, about 1 minute. Drain, and rinse under cold water to stop the cooking; set aside.
Make dressing: In a blender, combine scallion whites, oil, lime juice, carrot, ginger, and cup water; blend until very smooth, about 2 minutes. Season with salt and pepper.
In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp. Serve salad with dressing on the side or drizzled over the top.

Nutrition Facts : Calories 320 g, Fat 16 g, Fiber 4 g, Protein 27 g