Monday, December 5, 2011

Shrimp Salad


4 cups lettuce, chopped
Shredded Carrot
Shredded Red Cabbage
2 T shredded cheese
2 T walnuts
2 T Chinese noodles 

Mix together lettuce, carrot and cabbage. Divide between two plates. Top with cheese, walnuts and Chinese noodles.


1/2 lb small shrimp (51-60 count per pound)
1 T olive oil
1/2 t sea salt
1/2 t garlic powder
1 t ginger

Heat oil in skillet. Add shrimp. Season with salt, garlic and ginger. Cook till done. Top salad with shrimp and serve with Egg Rolls.


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