Ingredients

• 2  lb. medium fresh or frozen shrimp, peeled and deveined (tails may be left intact)
• 2  Tbsp. grated fresh gingerroot
• 3  cloves garlic, minced
• 1  Tbsp. vegetable oil
• 1/2  of a 16-oz. pkg. wide rice noodles
• 1  Tbsp. toasted sesame oil
• 4  cups shredded napa cabbage or butterhead (Boston or Bibb) lettuce
• 3  medium carrots, coarsely shredded
• 1  cup thinly sliced radishes
• 1/2  cup fresh basil leaves, torn
• 1 to 2  medium jalapeño peppers, thinly sliced
• 1  recipe Wasabi Dressing, (recipe below)
• 1/2  cup honey-roasted cashews, coarsely chopped
•   Thinly sliced jalapeño pepper (optional)

Directions

1. Thaw shrimp, if frozen. In 10-inch skillet cook shrimp, gingerroot, and garlic in hot oil for 3 minutes or until shrimp are opaque; set aside.

2. Cook rice noodles according to package directions; drain. Rinse in cold water to cool; drain again. Toss noodles with toasted sesame oil. For easier-to-eat bites, use kitchen shears to snip noodles.

3. Arrange noodles, shrimp, cabbage, carrots, radishes, basil, and sliced jalapeño peppers in bowls. Serve with Wasabi Dressing. Sprinkle cashews and additional sliced jalapeños. Makes 8 servings.

4.Wasabi Dressing: In small bowl combine 1/3 cup soy sauce, 1/3 cup rice vinegar, 3 Tbsp. lime juice, 3 Tbsp. vegetable oil, 1 Tbsp. sesame oil. 1 Tbsp. sugar, and 1-1/2 to 3 tsp. wasabi powder. Sprinkle 1 tsp. finely shredded basil.

5. Hot: 1-1/2 tsp. wasabi powder
Hotter 2 tsp. wasabi powder
Hottest: 3 tsp. wasabi powder