1 1/2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes, or to taste
1/4 cup bottled clam juice
2 tablespoons fresh lime juice

12 ounces peeled and deveined medium shrimp
1 small head Savoy cabbage or iceberg lettuce, shredded (4 cups)
1 large carrot, peeled and grated (1 cup)
4 ounces bean sprouts
3 tablespoons unsalted dry-roasted peanuts
3 tablespoons flaked sweetened coconut
1 scallion, including top, thinly sliced

 Bring a large saucepan of water to boil.
Make dressing: Meanwhile, heat oil in a small saucepan over low heat.

Add red pepper flakes and cook, swirling occasionally, 3 minutes.

Strain oil into a small bowl (discard red pepper flakes) and whisk in clam and lime juices; set aside

Make shrimp salad:

Drop shrimp into the boiling water, reduce heat to medium-low and simmer 2 minutes, until shrimp turn opaque.

Drain shrimp and rinse under cold water to stop the cooking process; drain well. Transfer shrimp to a large bowl; add cabbage, carrot, bean sprouts, peanuts, coconut, and scallion.

Pour dressing over salad and toss to coat.
Per serving: Calories 210, fat 9 g, saturated fat 3 g, cholesterol 130 mg, sodium 190 mg, carbohydrate 12 g, fiber 3 g, protein 21 g.


From Live Longer Cookbook