Oriental Shrimp Salad Recipe

**If you missed it yesterday, go sign up to win a Sweaty Band here!  Trust me, you won't regret it.

And if you didn't miss it, go do an additional entry for a great chance of winning!**

I had a similar salad for lunch while I was home with my best friend from high school.  It was so delicious I knew I would be recreating it at home.  Here is my take on it and what I would do differently next time.

Ingredients:
Coconut Shrimp (I used SeaPak frozen, but an easy recipe can be found here.)
       *Important Note: Pregnant women should limit their shrimp servings to 2 per week*
Artisan Lettuce
Veggies of choice (I used carrots, green peppers, and tomatoes because that is what I had on hand.  I would definitely add cucumbers next time.)
Ginger (This was a little strong for me.  I ended up taking it off.  After talking to my friend, we decided it must have been pickled ginger on top of the salad we had.)
Ginger Dressing (I used Trader Joe's Soy Sesame Ginger Vinaigrette and it was delicious!)

1. Prepare shrimp as directed on box (or in recipe).
2. Clean and prepare all veggies.
3. If using ginger, slice extremely thin (I used a veggie peeler) and place in middle of lettuce.
4. Add light amounts of dressing all over salad.  This dressing is strong and a little bit goes a long way so don't be too generous - remember, you can always add more.
5. Place coconut shrimp on top of lettuce and enjoy!

*If I were to make this again, I would also prepare pork pot stickers to have on top of the salad.