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| 2 x ca. 30 g | linguine uncooked |
| 1/2 Tasse | carrot shredded |
| 8 x ca. 30 g | Medium shrimp, cooked and peeled |
| 1 Tasse | Thinly sliced Boston lettuce leaves |
| 1/4 Tasse | cilantro leaves fresh |
| 2 Esslöffel | Chopped unsalted, dry-roasted peanuts |
| 1/4 Tasse | lime juice fresh |
| 2 Esslöffel | fish sauce |
| 2 Esslöffel | cilantro chopped, fresh |
| 1 Esslöffel | green onions chopped |
| 2 1/2 Teelöffel | sugar |
| 2 Teelöffel | vegetable oil |
| 1 Teelöffel | Grated peeled fresh ginger |
| 2 | cloves garlic minced |
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Store the shrimp-pasta mixture and vinaigrette separately in the refrigerator; toss just before serving. Fish sauce is a salty condiment that accounts for the high sodium content of this salad. It comes bottled and is sometimes labeled nam pla in Asian markets or your supermarket's ethnic-food section.
1. Cook pasta in boiling water 9-1/2 minutes. Add carrot; cook an additional 30 seconds. Drain, and cool. Combine pasta mixture, shrimp, lettuce, cilantro leaves, and peanuts in a large bowl; toss well.
2. Combine lime juice and remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour over pasta mixture, tossing gently to coat.
Calories 367 (28% from fat); Fat 10.6g (sat 2g, mono 3.8g, poly 4.8g); Protein 26.2g; Carb 37.4g; Fiber 3.2g; Chol 166mg; Iron 4.9mg; Sodium 1, 512mg; Calc 80mg
Reprinted from Cooking Light Magazine website:
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