20 precooked cocktail shrimp
1 large head of nappa cabbage
1 head of iceberg lettuce
1 cucumber
1 red bell pepper
3 tablespoons fresh minced cilantro
1/4 cup minced scallions or green onions
1 cup mandarin orange segments
1 cup of Chili Lime Vinaigrette (recipe below)

Fat Free Thai Lime Chili "Vinaigrette":
3/4 cup of rice vinegar
juice and zest from one lime
1/2 tablespoon minced ginger
1 teaspoon minced garlic
1/4 teaspoon crushed dry red peppers
1 tablespoon agave (or 2 packets of Splenda)

Prepare the vinaigrette, combine all the vinaigrette ingredients together in a blender and puree. Chill until needed.

Remove the tails from the shrimp and place in a small bowl with one cup of the vinaigrette, toss and reserve.

Slice both the nappa cabbage and the ice burg lettuce in half lengthwise. Place each half down on the cutting board and slice the cabbage and lettuce very thinly to create "chiffonade".

Peel and seed the cucumber and slice into half moons.

Dice the red bell pepper into small pieces and reserve.

Combine the cabbage with the iceberg lettuce and mix well.

Add the scallions and cilantro and toss with the remaining vinaigrette.

Divide the salad mixture among four plates, top with the cucumbers and diced red bell peppers.

Finish the Thai Shrimp Salad by placing 5 shrimp on each salad and serve.

Serves 4

*** molly's note: This is truly a great blend of flavors and has become one of my favorite salads. I sometimes let the shrimp marinate an hour or so longer to intensify the flavor.