Shape's Vietnamese Shrimp Salad

• 1 lime, juice of
• 2 tablespoons granulated sugar
• 1 tablespoon fish sauce or 1 tablespoon soy sauce
• 10 cups fresh torn spinach leaves, rinsed and patted dry
• 4 small carrots, peeled and grated (about 4 cups)
• 13 cup chopped dry roasted peanuts
• 1 lb cold cooked shrimp, peeled

1. For dressing, whisk together lime juice, sugar and fish sauce in a small bowl until sugar dissolves.
2. Place spinach and carrots in a large salad bowl.
3. Add half of dressing and toss to combine.
4. Portion salad onto 4 dinner plates.
5. Top with peanuts and shrimp.
6. Drizzle remaining dressing over salads.
7. Note: Round out the meal with sesame rice cakes and a dessert of honeydew melon balls tossed with maple syrup and chopped candied ginger.

lime, sugar, fish sauce, torn spinach leaves, carrots, peanuts, cold cooked shrimp

Taken from www.food.com/recipe/shapes-vietnamese-shrimp-salad-202100 (may not work)