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Sautéed Shrimp With Red Pepper, Carrot & Napa Slaw

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

3 Tbs. seasoned rice vinegar

1 small head Napa cabbage (about 1-1/2 lb.), halved, cored, and sliced crosswise very thinly

5 tsp. granulated sugar

Kosher salt and freshly ground black pepper

4 tsp. fish sauce

2 medium carrots, peeled and grated

1/3 cup chopped lightly salted peanuts

4 scallions (white and green parts), trimmed and thinly sliced on the diagonal

2 Tbs. toasted sesame oil

1 large red bell pepper, seeded and very thinly sliced

2 lb. large or jumbo shrimp, peeled and deveined

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