Toasted Sesame Salad With Spicy Shrimp

• FOR THE DRESSING:
• 1 teaspoon Low Sodium Kikkoman Soy Sauce
• 1 teaspoon Rice Wine Vinegar
• 1 teaspoon Toasted Sesame Oil
• 1 teaspoon Honey
• FOR THE SALAD:
• 2 cups Raw Baby Spiach
• 1/4 cups Shredded Carrot
• 1 Radish, Sliced Thin
• 1 piece (2-inch Size) Cucumber, Sliced Thin
• 1 Tablespoon Toasted Sesame Oil
• 12 Raw Shrimp, Cleaned, Unshelled And Deveined
• 1 teaspoon Chili Flakes
• 1 teaspoon Sesame Seeds
• Kosher Salt And Ground Black Pepper, To Taste

1. Put all of the dressing ingredients into a small bowl and whisk vigorously, until completely blended. Set aside.
2. Place vegetables into a bowl.
3. Heat toasted sesame oil in a small pan over moderate heat. Carefully place shrimp into the pan. If the oil splatters too much, lower the heat.
4. Evenly sprinkle the chili flakes over the shrimp. Do the same with the sesame seeds, kosher salt, and ground black pepper. Toss the shrimp around in the pan until completely cooked/pink. Be careful not to overcook them. Once shrimp are cooked, remove from heat and set aside.
5. Drizzle vegetables with the dressing. Toss to coat. Plate the salad and top with shrimp.

dressing, soy sauce, rice, sesame oil, honey, salad, ubc, cucumber, sesame oil, shrimp, chili flakes, sesame seeds, kosher salt

Taken from tastykitchen.com/recipes/salads/toasted-sesame-salad-with-spicy-shrimp/ (may not work)