Miso Shrimp Salad

• 1/4 cup seasoned rice wine vinegar
• 2 tablespoons vegetable or canola oil
• 1 tablespoon sugar
• 1 tablespoon white miso paste
• 4 cups shredded Napa cabbage
• 1 cup finely chopped red cabbage
• 1/2 cup pre-cut matchstick carrots
• 1/2 cup fresh snow peas, tips and stems removed, sliced
• 1/4 cup chopped green onions
• 2 tablespoons Land O Lakes Butter
• 8 wonton wrappers
• 1 tablespoon Land O Lakes Butter
• 2 teaspoons white miso paste
• 6 ounces (31 to 35 count) raw medium shrimp, thawed, peeled, deveined, tails removed

1. Combine all dressing ingredients with whisk in bowl; mix well.
2. Set aside.
3. Place all salad ingredients into another bowl; toss.
4. Set aside.
5. Melt 1 tablespoon butter in 10-inch skillet over medium-low heat until sizzling.
6. Add 4 wonton wrappers; cook, turning once, 4-6 minutes or until golden brown on both sides.
7. Wipe out skillet with paper towel; repeat with 1 tablespoon butter and remaining wontons.
8. Wipe out skillet.
9. Combine 1 tablespoon butter and miso paste in same skillet; cook over medium-low heat until butter is melted.
10. (Mixture may look lumpy.)
11. Add shrimp; cook, stirring occasionally, 4-6 minutes or until shrimp turn pink.
12. Remove from heat.
13. Crumble wonton chips into salad bowl.
14. Add desired amount of dressing; stir to coat.
15. Top salad with shrimp.
16. Serve immediately.

rice wine vinegar, vegetable, sugar, white miso, cabbage, red cabbage, matchstick carrots, fresh snow peas, green onions, butter, wonton wrappers, butter, white miso, shrimp

Taken from www.landolakes.com/recipe/4089/miso-shrimp-salad (may not work)