Ingredients

For the Chili Lime Vinaigrette:

• 2 red Thai chilies, finely chopped
• 1 garlic clove, minced
• 2 tbsp fish sauce
• 2 green onions, finely chopped
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 1 lime, juice

For the shrimp:

• 1 tbsp oil
• 1 lb peeled shrimp
• 1/4 tsp red pepper flakes
• Salt and pepper to taste

For the salad:

• 1 carrot, peeled and shredded
• 1 red bell pepper, thinly sliced
• 1/2 English cucumber, thinly sliced
• 6 cups mixed greens for serving

Preparation

In a small bowl, whisk together the dressing ingredients. Set it aside.
In a large frying pan, heat the oil over medium-high heat. Add the shrimp and season it with salt, pepper, and red pepper flakes. Cook, stirring occasionally, until they are pink and opaque, about 5 minutes. Set them aside.
Arrange the salad ingredinets on a large serving dish. Top with the shrimp and dress with the Chili Lime Vinaigrette.
Serve immediately.