Asian Ginger Shrimp with a Peanut Sauce Over Cucumber Noodles

Be prepared for me to rock your world!

Sauce:

1 tbsp peanut butter

1 tsp light soy sauce

3 tsp water

1 clove of minced garlic

1 dash of dry ginger

1 dash of cayenne pepper

Juice of half a lime

Salad:

5 oz. cucumber spiraled

3 cherry tomatoes

1 green onion

2 mint leaves

1 large basil leaf

Small palm full of cilantro

1 oz. yellow bell pepper

(you can change up the veggies however you wish, but the mix of herbs is amazing)

Shrimp:

4 oz. cleaned and peeled large shrimp

1 tsp. minced garlic

Dash of Cayenne pepper

1 tsp fresh ginger

Juice of half a lime

Sirracha optional to top

Spiralize your cucumber

Dice your veggies!

Combine all sauce ingredients until smooth and refridgerate

Build the salad

Add all ingredients to the shrimp minus the lime and cook until pink on both sides (about 3 minutes).  Finish off with the lime juice.

Top the salad with the shrimp

Top with the sauce and some additional herbs for color and drizzle sirracha if you wish.  I put the shrimp on here warm… Going forward I would chill them and make this a cold salad which could be made ahead and perfect for lunches on the go.

SO SO SO SO SO SO GOOD!!!!!