Ingredients
1tbspolive oil
3tbsplime juice
¼cupcashews,whole roasted, salted
¼tspred pepper flakes
2tsphoney
1fresh ginger,2-inch piece, roughly chopped
1tbspunseasoned rice vinegar
¼cupcilantro
1garlic clove,roughly chopped
¼cupwhite onion,roughly chopped
½tspgarlic powder
½tspkosher salt
freshly ground black pepper,to taste
½lblarge shrimp,peeled, deveined, tail-off
1tspgarlic powder
¼tspground ginger
¼tspkosher salt
⅛tspturmeric
⅛tspchili powder
freshly ground black pepper,to taste
1tsptoasted sesame oil
1cuppurple cabbage,shredded
1½cupsbaby arugula,packed
1½cupsromaine lettuce,packed chopped
1small corn cob,kernels removed
½medium cucumber,peeled, seeded and diced
½cupcarrots,shredded
2tbspbasil,chopped
2tbspcilantro,chopped
lime wedges,for serving
Preparation
In a small blender or food processor, combine the olive oil, lime juice, cashews, red pepper flakes, honey, ginger, rice vinegar, cilantro, garlic, onion, garlic powder, salt, and black pepper.
Refrigerate and set aside until ready to use.
Pat the shrimp dry with a paper towel.
In a medium bowl, combine the garlic powder, ground ginger, salt, turmeric, chili powder, and black pepper. Add the shrimp and sesame oil, then toss gently to evenly coat.
Heat a medium non-stick skillet over medium heat. Cook the shrimp for 2 minutes per side or until cooked through.
Transfer to a plate or cutting board, then allow to cool and rest.
In a large bowl, toss together the cabbage, arugula, and romaine. Transfer the mixture to 2 salad bowls or plates.
Top each with half the shrimp, corn, cucumber, carrots, basil, and cilantro.
Evenly drizzle the dressing over both salads and serve with lime wedges, and enjoy!
