Prep: 40 minutes
Cook: 3 minutes
Servings: 4-6

Note: You can substitute shredded cooked chicken, duck or turkey breast for the shrimp. Grilled tofu tastes great here too. You can substitute toasted almonds or crispy wonton strips for the coconut chips. For the ginger and lemon grass, look for the refrigerated puree sold in tubes at some supermarkets. Otherwise, use finely minced fresh ginger.

Ginger lime dressing:

Finely grated zest of 1 lime

6 tablespoons fresh lime juice (about 2 limes)

3 tablespoons safflower oil

2 tablespoons light soy sauce

1 ½ teaspoons honey or sugar

1 ½ teaspoons ginger puree

1 ½ teaspoons lemon grass puree or use more ginger puree

Salad:

1 pound medium peeled, deveined raw shrimp

Vegetable oil in a spritzer

1 medium head romaine lettuce

½ small head Savoy cabbage, very thinly sliced or shredded

¼ cup roughly chopped fresh cilantro

¼ cup thinly sliced fresh basil leaves

1 cup fresh bean sprouts

½ cup drained bamboo shoots

½ seedless cucumber, quartered lengthwise, thinly sliced