Asian Shrimp Salad With Gochujang Dressing

• Gochujang Dressing
• Juice and zest of 1 lime
• 1-1/2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon creamy peanut butter
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 2 teaspoons granulated sugar
• 2 teaspoons grated fresh ginger
• 2 teaspoons sesame oil
• 1/2 cup olive oil
• Asian Shrimp Salad
• 5 ounces spring mix
• 2 carrots, shredded (or use your vegetable peeler to make ribbons)
• 1 cup mandarin oranges
• 3/4 cup bean sprouts
• 3/4 cup diced cucumber
• 1/2 cup cilantro
• 1/2 cup crunchy rice noodles
• 1/4 cup sliced almonds (toasted, if you feel like it)
• 1-1/2 tablespoons black or white sesame seeds
• Nonstick cooking spray
• 1 pound 16-20 count peeled and deveined shrimp

1. Preheat grill for direct grilling over medium heat. Meanwhile, make Gochujang Dressing: In small bowl, whisk together lime juice and zest, gochujang, peanut butter, vinegar, soy sauce, sugar, ginger and sesame oil. Gradually add olive oil, while whisking, until all oil is fully incorporated. Makes about 1 cup dressing (you may have some leftover dressing).
2. Spread spring mix on a large platter. Arrange carrots, oranges, bean sprouts, cucumber, cilantro, noodles and almonds over salad greens. Sprinkle with sesame seeds.
3. Spray grill rack with nonstick spray; transfer shrimp to grill. Cook 5 to 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145u0b0, turning once. Remove shrimp from grill and arrange over top of salad. Serve immediately with Gochujang Dressing.

gochujang dressing, lime, gochujang, peanut butter, rice vinegar, soy sauce, sugar, ginger, sesame oil, olive oil, shrimp, spring mix, carrots, mandarin oranges, bean sprouts, cucumber, cilantro, crunchy rice noodles, almonds, black, nonstick cooking spray, count

Taken from food52.com/recipes/23735-asian-shrimp-salad-with-gochujang-dressing (may not work)