Szechuan Shrimp Salad

• 10 ounces thin spaghetti, cooked al dente, drained and rinsed in cold water
• 13 cup canola oil
• 13 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh gingerroot
• 12 teaspoon crushed red pepper flakes
• 1 lb cooked medium shrimp, peeled and deveined
• 1 (10 ounce) packagejulienned carrots
• 2 cups fresh sugar snap peas
• 1 large sweet red pepper, sliced
• 12 cup sliced green onion
• 3 tablespoons minced fresh cilantro
• 34 cup coarsely chopped dry roasted peanuts

1. In a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside.
2. Place (drained & rinsed) spaghetti into a large bowl.
3. Add the shrimp, carrots, peas, red pepper, onions and cilantro.
4. Drizzle with dressing; toss to coat.
5. Sprinkle with peanuts.
6. Chill.

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

Taken from www.food.com/recipe/szechuan-shrimp-salad-460259 (may not work)