Title: Thai Shrimp-And-Pasta Salad
Categories: Salads, Main dish, Shellfish
Yield: 2 Servings

2 oz Uncooked linguine
1/2 c Shredded carrot
8 oz Medium shrimp, cooked and
-peeled
1 c Thinly sliced Boston lettuce
-leaves
1/4 c Fresh cilantro leaves
2 tb Chopped unsalted,
-dry-roasted peanuts
1/4 c Fresh lime juice
2 tb Fish sauce
2 tb Chopped fresh cilantro
1 tb Chopped green onions
2 1/2 ts Sugar
2 ts Vegetable oil
1 ts Grated peeled fresh ginger
2 Garlic cloves, minced

Store the shrimp-pasta mixture and vinaigrette separately in the
refrigerator; toss just before serving. Fish sauce is a salty condiment
that accounts for the high sodium content of this salad. It comes bottled
and is sometimes labeled nam pla in Asian markets or your supermarket's
ethnic-food section.

1. Cook pasta in boiling water 9-1/2 minutes. Add carrot; cook an
additional 30 seconds. Drain, and cool. Combine pasta mixture, shrimp,
lettuce, cilantro leaves, and peanuts in a large bowl; toss well.

2. Combine lime juice and remaining ingredients in a jar. Cover tightly,
and shake vigorously. Pour over pasta mixture, tossing gently to coat.
Yield: 2 servings (serving size: 2 cups).

CALORIES 367 (28% from fat); FAT 10.6g (sat 2g, mono 3.8g, poly 4.8g);
PROTEIN 26.2g; CARB 37.4g; FIBER 3.2g; CHOL 166mg; IRON 4.9mg; SODIUM
1,512mg; CALC 80mg

Reprinted from Cooking Light Magazine website:
http://www.pathfinder.com/@@XiujOAYAB*DCvcaP/cl/food/focus/latest.html
Posted to MM-Recipes Digest by Julie Bertholf on
Mar 24, 1998