Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 ounces | Uncooked linguine |
| ½ cup | Shredded carrot |
| 8 ounces | Medium shrimp, cooked and peeled |
| 1 cup | Thinly sliced Boston lettuce leaves |
| ¼ cup | Fresh cilantro leaves |
| 2 tablespoons | Chopped unsalted, dry-roasted peanuts |
| ¼ cup | Fresh lime juice |
| 2 tablespoons | Fish sauce |
| 2 tablespoons | Chopped fresh cilantro |
| 1 tablespoon | Chopped green onions |
| 2½ teaspoon | Sugar |
| 2 teaspoons | Vegetable oil |
| 1 teaspoon | Grated peeled fresh ginger |
| 2 \N | Garlic cloves, minced |
Store the shrimp-pasta mixture and vinaigrette separately in the refrigerator; toss just before serving. Fish sauce is a salty condiment that accounts for the high sodium content of this salad. It comes bottled and is sometimes labeled nam pla in Asian markets or your supermarket's ethnic-food section.
1. Cook pasta in boiling water 9-½ minutes. Add carrot; cook an additional 30 seconds. Drain, and cool. Combine pasta mixture, shrimp, lettuce, cilantro leaves, and peanuts in a large bowl; toss well.
2. Combine lime juice and remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour over pasta mixture, tossing gently to coat. Yield: 2 servings (serving size: 2 cups).
CALORIES 367 (28% from fat); FAT 10.6g (sat 2g, mono 3.8g, poly 4.8g); PROTEIN 26.2g; CARB 37.4g; FIBER 3.2g; CHOL 166mg; IRON 4.9mg; SODIUM 1,512mg; CALC 80mg
Reprinted from Cooking Light Magazine website: