1 clove garlic
\n3 T. lemon juice
\n1 T. hoisin sauce
\n1\/8 tsp. red pepper flakes
\nPinch of white pepper
\n1 lb. medium peeled shrimp
\n1 medium head cabbage, finely shredded
\n1 carrot, grated
\n1 C. chopped watercress
\n1\/3 C. lime juice
\n2 T. honey
\n1\/2 tsp. salt (optional)
\n2 ripe tomatoes, quartered
\n2 T. chopped fresh basil
\n2 T. roasted chopped peanuts
\nCrushed red pepper flakes<\/p>\n
In a blender, combine garlic, lemon juice, hoisin sauce, red pepper flakes and white pepper. Puree until smooth. Marinate shrimp for 20 minutes. Combine cabbage, carrot and watercress in a large bowl. Mix together the lime juice, honey and salt and toss with salad. Cook shrimp in a non-stick pan with the marinade for 2-3 minutes or until it turns pink. Mound salad mixture on four plates. Place shrimp on top of salad; garnish with quartered tomatoes, basil, peanuts and red pepper flakes.<\/p>\n
Yield: 4 servings
\nCalories: 235
\nFat: 4g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 clove garlic 3 T. lemon juice 1 T. hoisin sauce 1\/8 tsp. red pepper flakes Pinch of white pepper 1 lb. medium peeled shrimp 1 medium head cabbage, finely shredded 1 carrot, grated 1 C. chopped watercress 1\/3 C. lime juice 2 T. honey 1\/2 tsp. salt (optional) 2 ripe tomatoes, quartered 2 T. chopped fresh basil 2 T. roasted chopped peanuts Crushed red pepper flakes In a blender, combine garlic, lemon juice, hoisin sauce, red pepper flakes and…<\/p>\n