Thai Shrimp Salad For 2

• 2 tablespoons lime juice
• 1 tablespoon sesame oil
• 1 tablespoon reduced-sodium soy sauce
• 1-1/2 teaspoons sesame seeds, toasted
• 1-1/2 teaspoons minced fresh mint
• 1-1/2 teaspoons minced fresh cilantro
• Dash crushed red pepper flakes
• 1/2 pound uncooked large shrimp, peeled and deveined
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 large sweet onion, sliced
• 1/2 medium cucumber, peeled and sliced
• 2 cups torn leaf lettuce

1. In a large bowl, combine the first seven ingredients; set aside. Sprinkle shrimp with salt and pepper; thread onto two metal or soaked wooden skewers.
2. Place skewers on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, 2-4 minutes.
3. Stir reserved dressing; add the shrimp, onion and cucumber. Toss to coat. Divide lettuce among two salad plates; top with shrimp mixture and serve immediately.

lime juice, sesame oil, soy sauce, sesame seeds, fresh mint, fresh cilantro, red pepper, shrimp, salt, pepper, sweet onion, cucumber, torn leaf lettuce

Taken from www.tasteofhome.com/recipes/thai-shrimp-salad-for-2/ (may not work)