≡   Categories
Asian Crab and Shrimp Salad

1 teaspoon lime zest
1 12 tablespoons fresh lime juice
2 tablespoons low sodium soy sauce
2 medium shallots, finely sliced
12 ounces large shrimp, cooked
2 heads bok choy, small, torn into pieces
12 medium head lettuce, shredded
1 cup bean sprouts
1 medium yellow pepper, finely sliced
1 medium sweet red pepper, finely sliced
1 cup button mushroom, sliced
3 tablespoons fresh cilantro, roughly-chopped
6 ounces canned crabmeat, drained
18 teaspoon table salt (to taste)
18 teaspoon black pepper, freshly ground (to taste)


In a large salad bowl, mix together lime zest, lime juice and soy sauce; add shallots. Pat shrimp dry with a paper towel; add to salad bowl. Stir gently and marinate for about 10 minutes. Add remaining ingredients to salad bowl; toss together and serve. Cook's tip: If you can't find bok choy, use a combination of crisp lettuce, such as Romaine or Iceberg, with some finely sliced white cabbage.

Source: www.food.com