Ginger-shrimp and snap pea salad
1 pound(s), peeled and deveined
Uncooked sugar snap peas
1 cup(s), ends trimmed and halved
Fat free mayonnaise
2 medium, chopped
2 Tbsp, fresh, minced
Dark sesame oil
4 piece(s), rinsed and patted dry
- Bring a large pot of water to a boil. Add shrimp and snap peas; cook until shrimp are bright pink and peas are just tender, about 1 to 2 minutes. Drain and immerse shrimp and peas in ice water to prevent further cooking. Drain; set aside.
- Meanwhile, in a large bowl, combine mayonnaise, scallions, ginger, oil, salt and pepper. Add shrimp and peas; toss to combine.
- Place 1 lettuce leaf in each of 4 shallow bowls. Spoon about 1 cup shrimp mixture into each lettuce leaf; serve.