Asian Rice Salad With Shrimp

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2 cloves garlic, minced

1 2-inch piece ginger, peeled and grated

3 tablespoons toasted sesame oil

1/4 cup rice vinegar

2 tablespoons soy sauce

Pinch of sugar

3/4 pound large shrimp, peeled, deveined and halved lengthwise

1 large carrot, shredded

2 stalks celery, thinly sliced

2 cups snow peas, thinly sliced

1 tablespoon vegetable oil

2 cups cooked white or brown rice

1 bunch scallions, thinly sliced

1/4 head iceberg lettuce, shredded

1 cup mung bean sprouts

1/2 cup chow mein noodles and/or chopped peanuts

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