Garlic-Ponzu Shrimp Salad

• 1/2 lb butter lettuce leaf
• 1/2 lb baby spinach leaves
• 1 lb medium shrimp, peeled and deveined
• 1/2 teaspoon salt
• fresh ground black pepper, to taste
• 3 tablespoons peanut oil
• 6 garlic cloves, minced
• 4 green onions, thinly sliced, 2 tablespoons reserved for garnish
• 1 small carrot, shredded
• 1/2 celery rib, thinly sliced
• 1 cup bottled ponzu sauce
• 1/2 cup roasted cashews (I used salted)

1. Place lettuce and spinach in a large salad bowl, tearing any larger leaves into bite-sized pieces. Season the shrimp with salt and pepper to taste.
2. Heat the oil in a large wok or heavy skillet over medium-high heat; add the shrimp and garlic.
3. Stir-fry just until the shrimp turn uniformly pink and are barely cooked through, 2-3 minutes. Add green onions, carrot and celery; stir-fry until the colors of the vegetables turn bright, about 1 minute. Add the ponzu sauce; stir just until it is heated through and coats all the ingredients, about 30 seconds.
4. Pour the stir-fry mixture over the lettuce and spinach leaves in the salad bowl; toss quickly to coat the leaves with the sauce.
5. Transfer the salad to individual serving plates, arranging shrimp on top.
6. Garnish with reserved 2 tablespoons of the green onions and the cashew nuts.

butter lettuce leaf, baby spinach leaves, shrimp, salt, fresh ground black pepper, peanut oil, garlic, green onions, carrot, celery, ponzu sauce, cashews

Taken from www.food.com/recipe/garlic-ponzu-shrimp-salad-241537 (may not work)