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Ingredients:

Salad:

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  1 pound any size Contessa Cooked Tail-off Shrimp

  
  


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  1 head green leaf lettuce, chopped into thin strips

  
  


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  1/2 green cabbage, finely chopped into thin strips

  
  


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  3 medium tomatoes, sliced thin

  
  


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  1 small bunch cilantro, chopped (about 1 cup chopped)

  
  


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  1/4 cup roasted and salted peanuts, finely chopped

  
  


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  NOTE: You can use a mini blender or food processor to chop the peanuts, or crush the peanuts with a large, flat-bladed knife or cleaver.

  
  

Dressing:

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  1/4 cup Asian-style fish sauce

  
  


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  1/4 cup rice vinegar

  
  


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  1 tablespoon soy sauce (or gluten-free product such as Bragg’s Liquid Amino Acids)

  
  


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  2/3 cup cold water

  
  


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  5 tablespoons granular sugar (white cane sugar or organic sugar)

  
  


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  1 teaspoon roasted and salted peanuts, finely chopped

  
  

Garnish:

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  1 lime, cut into wedges

  
  


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  Fresh-ground black pepper, to taste

  
  

Steps:

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  Chill thawed shrimp in the refrigerator while you prepare the rest of the salad.

  
  


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  In a large bowl, combine the remaining salad ingredients and toss gently.

  
  


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  In a small bowl, combine all dressing ingredients and stir well until sugar is dissolved.

  
  


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  Remove the shrimp from the refrigerator and toss them into the salad.

  
  


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  Garnish with the lime wedges and black pepper.

  
  


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  Serve with a few teaspoonfuls of dressing on each plate, or serve the salad with the dressing on the side.