Peanut Shrimp Salad With Basil-Lime Dressing

• 3 green onions, white and light green parts only
• 20 unpeeled, uncooked, fresh or frozen jumbo CERTIFIED WILD AMERICAN Shrimp
• 1 cup Japanese breadcrumbs (panko)
• 1/2 cup Dry-Roasted Salted USA-GROWN PEANUTS
• 1 tablespoon cornstarch
• 1 teaspoon MCCORMICK Gourmet Collection Red Curry Powder
• 1 large egg, lightly beaten
• 2 tablespoons peanut oil
• 3 cups mixed baby salad greens
• 1 cup diced English cucumber
• 1 cup peeled, diced mango
• 1/2 cup mung bean sprouts
• 1/4 cup loosely packed fresh mint leaves
• 1/4 cup Dry-Roasted Salted USA-GROWN PEANUTS, chopped

1. Cut green onions into 2-inch-long thin strips.
2. If frozen, thaw shrimp according to package directions. Peel shrimp; devein, if desired.
3. Pulse breadcrumbs and next 3 ingredients in a food processor 5 times or until mixture resembles fine crumbs. Transfer mixture to a shallow dish or pie plate.
4. Dip shrimp in egg; dredge in breadcrumb mixture.
5. Cook shrimp in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden.
6. Gently toss together green onions, salad greens, next 4 ingredients, and 2 Tbsp. Basil-Lime Dressing in a large bowl. Arrange salad on 4 individual plates; top each with 5 shrimp. Sprinkle with 1/4 cup peanuts, and drizzle with remaining dressing. Serve immediately.

green onions, american shrimp, japanese breadcrumbs, peanuts, cornstarch, collection red, egg, peanut oil, mixed baby salad greens, cucumber, mango, mung bean sprouts, mint leaves, peanuts

Taken from www.myrecipes.com/recipe/peanut-shrimp-salad-with-basil-lime-dressing (may not work)