LEMON-LIME SHRIMP SALAD 

          

           1 clove garlic 
           3 Tbsp fresh lemon juice 
           1 Tbsp hoisin sauce (Chinese sauce) 
           1/8 tsp red pepper flakes 
           pinch of white pepper 
           1 pound medium shrimp, peeled 
           1 medium head cabbage, grated 
           1 carrot, grated 
           1 cup chopped watercress 
           2 ripe red tomatoes, quartered 
           1/3 cup fresh lime juice 
           2 Tbsp honey 
           1/2tsp salt (optional) 
           2 Tbsp chopped, fresh basil leaves 
           2 Tbsp roasted, chopped peanuts 
           additional crushed red pepper flakes (optional) 

      DIRECTIONS

        1.In a blender, combine the garlic clove, lemon juice, hoisin sauce,
          red pepper flakes and white pepper. Puree until smooth. Marinate
          the shrimp in the puree for 20 minutes. Meanwhile, mix together
          the lime juice, honey and salt and toss with the cabbage, carrot,
          and watercress. 

        2.Cook the shrimp in a non-stick pan with the marinade for 2 to 3
           minutes -- it's done when it turns pink. Mound the shrimp in the
           middle of the salad and place the quartered tomatoes around the
           edges of the bowl. Garnish with basil, peanuts and additional red
           pepper flakes, if desired.