IN THIS RECIPE

WHAT YOU NEED:

SHRIMP:

• 1 lb shrimp, peeled and deveined
• 1 pkg Sun-Bird Lo Mein Seasoning Mix
  
• 2 tbsp oil
• 1 tbsp soy sauce
• 1 tsp crushed red pepper flakes

DRESSING:

• 1/2 cup oil
• 2 garlic cloves, minced
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tsp ginger, minced
• 2 tsp sugar

SALAD:

• 1-5 oz bag mixed greens
• 1 large Haas avocado, thinly sliced
• 1/2 medium red onion, diced

PREPARATIONS:

• In a large bowl, thoroughly mix the shrimp, Sun-Bird Lo Mein Seasoning Mix, 2 tbsp oil, soy sauce, and crushed red pepper flakes.
• Heat a medium sauté pan on medium-high heat, and add the seasoned shrimp. Cook until the shrimp turns pink and is done, about 3-4 minutes. Place the cooked shrimp in a clean bowl, cover, and chill in the refrigerator for at least 1 hour.
• To make the dressing, combine the 1/2 cup oil, garlic, rice vinegar, sesame oil, soy sauce, ginger and sugar in a small bowl, and whisk vigorously for at least 30 seconds until the dressing comes together. This can also be done in a food processor or blender. Set aside until ready to make salads, and whisk before serving.
• To make the salads, divide evenly into 4 servings the mixed greens, sliced avocado, diced red onions, and chilled shrimp. Pour as much of the dressing as desired over each salad. There may be leftover dressing that can be used at a later time.