Citrus Shrimp Salad

Description
Citrus Shrimp Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Serves: 4

Ingredients

 * 1 clove garlic
 * 3 tablespoons fresh-squeezed lemon juice
 * 1 tablespoon low-sodium soy sauce
 * ⅛ teaspooon red pepper flakes
 * 1 teaspoon fresh ground black pepper
 * 1 pound medium peeled and deveined shrimp
 * 1 cup watercress, chopped
 * 1 medium head cabbage, shredded
 * 1 carrot, peeled and grated
 * ⅓ cup fresh-squeezed lime juice
 * 2 tablespoons honey
 * non-fat cooking spray
 * 2 tablespoons fresh basil, chopped (optional)
 * 2 tablespoons roasted peanuts, chopped (optional)

Directions

 * 1) In a food processor, add the garlic, lemon juice, soy sauce, red pepper flakes and blend until smooth.
 * 2) Pour lemon juice mixture into a medium sized bowl then add shrimp.
 * 3) Toss to coat evenly, cover with plastic wrap then marinate in refrigerator for 30 minutes.
 * 4) In a large serving bowl, add the watercress, cabbage, and carrot and mix until combined.
 * 5) In a small bowl, whisk together the lime juice and honey then pour over salad mix.
 * 6) Toss until well-coated.
 * 7) Spray a small skillet with nonfat cooking spray.
 * 8) Pour shrimp with the marinade into the pan and cook over medium-high heat for about 3 minutes or until shrimp is completely pink in the center.
 * 6.
 * 1) Place cooked shrimp in center of salad and garnish with optional basil and peanuts.