Yummy Asian Cabbage Salad with Grilled Shrimp
1/2 lb raw shrimp
1 tbsp toasted sesame oil
1 lime, juiced
2.5 cups romaine lettuce
1 cup purple cabbage, thinly shredded
2 large carrots, sliced thin
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh mint, finely chopped
1/2 cup cashews
1/2 avocado, cut into cubes
himalayan sea salt & pepper, to taste
Shred and slice the cabbage and carrots then put in a large bowl with the romaine lettuce.
Add the cilantro, mint, and cashews to the salad mixture. Season to taste with salt and pepper, and squeeze lime juice over the mix. Toss to make sure everything is evenly coated.
Heat toasted sesame oil over medium heat in a grill pan. Add shrimp, season each side to taste. Cook on each side for 2-3 minutes, or just until pink. Remove from heat and add to the bowl of salad.
Add dressing of choice and toss the salad again.
Serve and enjoy!