1 ½ - 2poundsuncooked shrimp shelled and deveined, (tail-on is okay)
8 cupschopped romaine or green leaf lettuce
1avocadopitted and thinly sliced
1red bell pepperdiced
¼cupcilantro roughly chopped
sesame seedsfor topping (optional)
½cupoil(vegetable, canola, or peanut work well)
¼cupsoy sauce(I use low sodium)
½teaspoonground ginger (more to taste)
Combine all dressing ingredients in a blender and puree until smooth. Pour 1/3 of the mixture into a large resealable bag. Add shrimp to bag, seal, and chill for 10-30 minutes. Cover and chill the remaining sauce to use for a dressing.
Discard marinade and grill shrimp over medium heat OR sauté in a skillet over medium heat on the stove for 4-8 minutes until shrimp turn pink.
Assemble salads with lettuce, avocado slices, mangoes, mandarin oranges, bell peppers, and edamame. Top with shrimp (you can remove the tails first if desired). Serve with reserved dressing and garnish with cilantro and sesame seeds.
Store extra dressing in airtight container in fridge up to three days.