Asian Shrimp Salad

This week has been one of those weeks where every work related meeting seems to involve a meal.  I'm not big on eating out, and I really hate eating out for multiple meals during the week.  So, when I feel like I've overdone it at a restaurant I like to try to compensate with a lighter dinner.  This salad is packed with flavor, vitamins, and nutrients so it doesn't feel like it's a "diet" meal.  Hunter really enjoyed the crunch of the bean sprouts and the heat packed in by the thai chilies and hot sesame oil.

Asian Shrimp Salad
Serves 6

Salad:
2 cups fresh bean sprouts
2 cups thinly sliced napa (Chinese) cabbage
3/4 cup shredded carrot (about 1 large)
1/2 cup coarsely chopped mint leaves
1/4 cup coarsely chopped Thai basil leaves
1 pound medium shrimp, peeled and deveined
1 cup edamame, shelled
1 teaspoon Old Bay Seasoning
cooking spray

Dressing:
1 tablespoon brown sugar substitute (such as Splenda)
Juice of 2 fresh limes
2 tablespoons fish sauce
2 garlic cloves, minced
2 Thai chilies, seeded and minced
3 tablespoons soy sauce
1 teaspoon hot chili oil
1 tablespoon seasoned rice vinegar

1. To prepare salad, combine first 5 ingredients in a large bowl.

2. Coat a non-stick skillet with cooking spray and heat over medium-high heat.  Sprinkle shrimp with Old Bay Seasoning.  Add shrimp and edamame to pan; stir fry for 2-3 minutes or until shrimp are fully cooked.  Add cooked shrimp and edamame to sprouts mixture, tossing to combine.

3. To prepare dressing, combine sugar and next 7 ingredients (through rice vinegar) in a small bowl, stirring with a whisk until sugar dissolves. Pour dressing over salad, tossing to coat.