Szechuan Shrimp Salad

• 10 ounces uncooked thin spaghetti
• 1/3 cup canola oil
• 1/3 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh gingerroot
• 1/2 teaspoon crushed red pepper flakes
• 1 pound cooked medium shrimp, peeled and deveined
• 1 package (10 ounces) julienned carrots
• 2 cups fresh sugar snap peas
• 1 large sweet red pepper, sliced
• 1/2 cup sliced green onions
• 3 tablespoons minced fresh cilantro
• 3/4 cup coarsely chopped dry roasted peanuts

1. Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside.
2. Drain spaghetti; rinse in cold water. Place in a large bowl. Add the shrimp, carrots, peas, red pepper, onions and cilantro. Drizzle with dressing; toss to coat. Sprinkle with peanuts. Chill until serving.

thin spaghetti, canola oil, honey, rice vinegar, sesame oil, soy sauce, fresh gingerroot, red pepper, shrimp, carrots, fresh sugar, sweet red pepper, green onions, fresh cilantro, peanuts

Taken from www.tasteofhome.com/recipes/szechuan-shrimp-salad/ (may not work)