Shrimp Salad With Emerald Original Glazed Walnuts

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Diamond Nuts


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Ginger Vinaigrette

¼ cup rice vinegar

3 tablespoons cooking oil

2 tablespoons honey

1 tablespoon soy sauce

2 teaspoons sesame oil

2 tablespoons finely grated ginger

1-½ teaspoon finely minced garlic

White pepper to taste

1 pound jumbo shrimp, shelled and deveined

½ teaspoon salt

4 cups mixed salad greens or shredded lettuce

1 red bell pepper, julienned

4 fresh button or shitake mushrooms, stems discarded, thinly sliced

½ cup Emerald Original Glazed Walnuts

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