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| 1 x ca. 450 g | Shrimp -- * see note |
| 1 | Light Italian Dressing |
| | , bottle ** see note |
| 2 Esslöffel | Peanut butter, chunky |
| 1 Esslöffel | soy sauce |
| 1 Esslöffel | honey |
| 1 Teelöffel | Fresh ginger root-grated |
| 1/2 Teelöffel | red pepper crushed |
| 8 x ca. 30 g | Angel hair pasta or capellini |
| 2 Esslöffel | vegetable oil |
| 1 Esslöffel | sesame oil |
| 1 | Carrot -- peel, shred |
| 1 Tasse | green onions chopped |
| 1/4 Tasse | cilantro leaves fresh, chopped |
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* Medium shrimp, shelled and deveined. ** Newmans Own Light Italian Dressing. In medium bowl, mix shrimp with 1/3 cup Italian dressing. Cover and refrigerate for 1 hour. In small bowl, use whisk to combine peanut butter, soy sauce, honey, ginger, red pepper and remaining dressing; set aside. After shrimp has marinated 1 hour, cook pasta according to package directions; drain. Meanwhile, in 4-quart saucepan over high heat, heat vegetable oil and sesame oil until very hot; cook carrot 1 minute. Drain shrimp and discard dressing. Add shrimp and green onions to carrot in pan. Cook, stirring constantly, about 3 minutes or until shrimp turn opaque throughout. In large bowl, toss hot pasta with dressing mixture and shrimp mixture.Sprinkle with chopped cilantro and serve immediately. Posted Jo Merrill 11/19/93 recipe from San Diego Union Mm by Cuz
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