Recipe - Thai Shrimp-And-Pasta Salad

2 ounce Uncooked linguine
One half cup Shredded carrot
8 ounce Medium shrimp, cooked and
peeled
1 cup Thinly cut or sliced up Boston lettuce
leaves
One fourth cup Fresh cilantro leaves
2 tablespoon Chopped unsalted,
dryroasted peanuts
One fourth cup Fresh lime juice
2 tablespoon Fish sauce
2 tablespoon Chopped fresh cilantro
1 tablespoon Chopped green onions
2 One half teaspoon Sugar
2 teaspoon Vegetable oil
1 teaspoon Grated peeled fresh ginger
2 Garlic cloves, minced

Store the shrimppasta 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
ethnicfood section.

1. Cook pasta in boiling water 9One half 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 MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Mar 24, 1998