INGREDIENTS
For Spicy Cashew Dressing:
1 tablespoon olive oil
3 tablespoons lime juice
¼ cup whole roasted, salted cashews
¼ teaspoon red pepper flakes
2 teaspoons honey
1 2-inch piece fresh ginger, roughly chopped
1 tablespoon 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
For Shrimp:
½ pound large peeled, deveined tail-off shrimp
1 teaspoon garlic powder
¼ teaspoon ground ginger
¼ teaspoon kosher salt
1/8 teaspoon turmeric
1/8 teaspoon chili powder
Freshly ground black pepper, to taste
1 teaspoon toasted sesame oil
For Salad:
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 tablespoons chopped basil
2 tablespoons chopped cilantro
Lime wedges, for serving
INSTRUCTIONS
For dressing:
In a small blender or food processor, combine dressing ingredients.
Refrigerate and set aside until ready to use.
For shrimp:
Pat shrimp dry with a paper towel.
In a medium bowl, combine all spices from garlic powder to pepper.
Add the shrimp and sesame oil and toss gently to evenly coat.
Heat a medium non-stick skillet over medium heat. Cook shrimp 2 minutes per side or until cooked through.
Transfer to a plate or cutting board and allow to cool and rest while you assemble the salad.
For salad:
In a large bowl, toss together the cabbage, arugula and romaine. Transfer 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.