1/4 cup (50 mL) fresh lime juice
3 tablespoons (45 mL) honey or sugar
2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce
2 teaspoons (10 mL) minced ginger
1 teaspoon (5 mL) Thai Kitchen® Spicy Thai Chili Sauce
3 green onions, thinly sliced
2 tablespoons (30 mL) vegetable oil
1 pound (500 g) large shrimp, peeled and deveined
1 package (170 g) mixed salad greens
1 firm ripe papaya, peeled and thinly sliced (2 cups, 500 mL)
1 medium red bell pepper, cut into thin 1-inch strips
1/4 cup (50 mL) fresh cilantro leaves
1/4 cup (50 mL) dry roasted peanuts
FOR the Thai Vinaigrette, mix lime juice, honey, fish sauce, ginger and chili sauce in small bowl until well blended. Stir in green onions. Set aside.
HEAT oil in large skillet or wok on medium-high heat. Add shrimp; stir fry 2 minutes or just until shrimp turn pink. Remove shrimp to plate to cool.
TOSS salad greens, papaya and bell pepper in large bowl. Divide salad mixture evenly among 4 plates. Top with cooled shrimp. Drizzle with Thai Vinaigrette. Sprinkle with cilantro and peanuts.