Garlic-Ponzu Shrimp Salad - cooking recipe

Ingredients

1/2 lb butter lettuce leaf
1/2 lb baby spinach leaves
1 lb medium shrimp, peeled and deveined
1/2 teaspoon salt
fresh ground black pepper, to taste
3 tablespoons peanut oil
6 garlic cloves, minced
4 green onions, thinly sliced, 2 tablespoons reserved for garnish
1 small carrot, shredded
1/2 celery rib, thinly sliced
1 cup bottled ponzu sauce
1/2 cup roasted cashews (I used salted)

Preparation

Place lettuce and spinach in a large salad bowl, tearing any larger leaves into bite-sized pieces. Season the shrimp with salt and pepper to taste.
Heat the oil in a large wok or heavy skillet over medium-high heat; add the shrimp and garlic.
Stir-fry just until the shrimp turn uniformly pink and are barely cooked through, 2-3 minutes. Add green onions, carrot and celery; stir-fry until the colors of the vegetables turn bright, about 1 minute. Add the ponzu sauce; stir just until it is heated through and coats all the ingredients, about 30 seconds.
Pour the stir-fry mixture over the lettuce and spinach leaves in the salad bowl; toss quickly to coat the leaves with the sauce.
Transfer the salad to individual serving plates, arranging shrimp on top.
Garnish with reserved 2 tablespoons of the green onions and the cashew nuts.