thai style sesame shrimp salad

Guess what? I just started watching Dexter. And I’m obsessed. Obsessed, as in how 3 seconds ago I said that I just started it, when in reality, I’m actually already on season 4. Season 4 in like, 5 days. Not kidding.

Lets also talk about how now that we’ve reached the depths of winter here in NYC, also known as the coldest days of our lives, I’ve decided to go even further up north. As in: New England. As in: its really cold over there right now. As in: to go watch a Patriots game in the rain.

Why? I don’t know, but it’ll be my first football game ever, so I’m kind of psyched for it. PLUS — wings. Wings are always good. And beer. That, too.

Where was I going with this again? Oh right.. salad.

thai style sesame shrimp salad
1 head romaine lettuce, chopped
1/2 a cucumber, sliced
1/2 red onion, sliced
10 (or so) baby carrots, halved
1 cup cooked shrimped (we actually used leftover shrimp cocktail! great way to use it up!)
1 teaspoon sesame seeds

for the dressing
4 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon brown sugar
1/2 tablespoon grated fresh ginger
1 teaspoon sesame seeds

Combined all of the ingredients for your dressing in a small bowl and set aside. Chop up/slice all necessary salad ingredients then top with shrimp. Sprinkle on 1 teaspoon of sesame seeds and pour on your dressing right before serving. If making the salad ahead of time, be sure to keep refrigerated due to the shrimp.


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