Sweet-And-Sour Thai Shrimp Salad

• 1 1/2 tablespoons olive oil
• 1/4 teaspoon crushed red pepper flakes (to taste)
• 1/4 cup bottled clam juice
• 2 tablespoons fresh lime juice
• 12 ounces medium shrimp, peeled and deveined
• 1 small savoy cabbage (4 cups) or 1 small iceberg lettuce, shredded (4 cups)
• 1 large carrot, peeled and grated (1 cup)
• 4 ounces bean sprouts
• 3 tablespoons dry-roasted unsalted peanuts
• 3 tablespoons sweetened flaked coconut
• 1 scallion, including top, thinly sliced

1. In a large saucepan, bring water to boil.While water is boiling, heat oil in a small saucepan over low heat. Add red pepper flakes and cook, stirring occasionally for approximatley 3 minutes. Strain oil into a small bowl, discarding the red pepper flakes and whisk in clam and lime juices. Set aside dressing mixture.
2. When water has come to a boil drop in shrimp and reduce heat to medium-low. Simmer approximately 2 minutes or until shrimp turn opaque. Drain shrimp and rinse under cold water to prevent further cooking, drain well.
3. In a large bowl, transfer shrimp and add cabbage, carrot, bean sprouts, peanuts, coconut, and scallion. Pour dressing over salad and toss to coat.

olive oil, red pepper, clam juice, lime juice, shrimp, savoy cabbage, carrot, bean sprouts, peanuts, coconut, scallion

Taken from www.food.com/recipe/sweet-and-sour-thai-shrimp-salad-136770 (may not work)