Shrimp & Snap Pea Salad With Ginger-Soy Vinaigrette

• 1 1/2 pounds large shrimp about 32- 36 per pound
• 2 cups snap peas about 1/2 pound, trimmed
• 3 green onions trimmed and minced
• 1/2 cup extra-virgin olive oil
• 2 tablespoons low sodium soy sauce
• 2 tablespoons white vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh ginger grated
• 1/2 teaspoon honey
• 5 hot sauce dashs
• 1/2 cup mango diced
• 1/2 cup roasted cashews chopped
• lime wedges

1. Bring a large pot of salted water to a boil.
2. Add shrimp and cook 3 - 4 minutes, until they turn pink.
3. Drain, run under cold water, peel and devein.
4. Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking.
5. To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined.
6. Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well.
7. Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges.

shrimp, peas, green onions, extravirgin olive oil, soy sauce, white vinegar, lime juice, ginger, honey, hot sauce dashs, mango, cashews, lime wedges

Taken from www.yummly.com/recipe/Shrimp-_-Snap-Pea-Salad-With-Ginger-Soy-Vinaigrette-1673066 (may not work)