Shrimp and Asparagus Salad

_MG_6418 Hotter temperatures call for lighter meals, generally. I don't usually feel like a giant bowl of pasta when it's 80 degrees out (though there are , of course, exceptions) so we have been eating a lot of salads lately. When it's hot I'm always craving Thai or Mexican food (I think it's something about the spices),and I think the shrimp and asparagus go really well with a soy dressing. The peanuts add a little crunch, and the lime provides a hit of acidity – pair with a cold beer, and what else do you really need on a hot June night?_MG_6422

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Shrimp and Asparagus Salad (serves 3-4)

For dressing:

1/4 teaspoon red pepper flakes 1/4 cup vegetable oil 1/8 cup fresh lime juice 1 tablespoon soy sauce 1 teaspoon light brown sugar 1/2 teaspoon fish sauce 1/2 teaspoon grated peeled ginger

1 tablespoon olive oil

1 garlic clove, minced

1/2 lb. shrimp, peeled and deveined

1/2 bunch asparagus, woody ends snapped off and cut into 1-inch pieces

10 oz. mixed greens

1/4 cup roasted salted peanuts

Whisk dressing ingredients together in a small bowl and set aside.

Heat oil in a skillet over medium heat. Add garlic and shrimp, and asparagus and sauté until shrimp are pink and cooked through and asparagus are bright green and crisp-tender. Remove from heat and place shrimp and asparagus in a large bowl. Pour dressing over, then add greens and peanuts and toss to coat. Serve immediately.