Spicy Thai Shrimp Salad {Applebee’s Copycat}

Pan-fried Shrimp

• 1 teaspoon minced garlic
• 8 ounces raw shrimp peeled & deveined
• 1/2 teaspoon butter
• 2 tablespoons olive oil
• 1/2 teaspoon chili powder [**See Note]
• 1/4 teaspoon cayenne [**See Note]

Salad

• 1/2 head Napa or Savory cabbage chopped
• 2 cups fresh spinach coarsely chopped
• 1 cup shredded red cabbage
• 2 medium carrots peeled and shredded
• 1/2 cup shelled edamame
• 3 green onions thinly sliced
• 1/4 cup sliced almonds toasted
• Wonton Strips
• 1/4 cup chopped cilantro (reserve some uncut for garnish)
• 1 batch Chili Lime Vinaigrette (Recipe Below)
• 1 batch Sweet & Spicy Peanut Sauce (Recipe Below)

• Juice of 2 limes
• Zest of 1 lime
• 2 tablespoon olive oil
• 2 tablespoon honey
• 1 tablespoons soy sauce
• 1 teaspoon minced garlic
• 1 teaspoon grated fresh ginger
• 1/4 - 1/2 teaspoon Gochujang paste Depending on how spicy you like things)

• 1/4 cup creamy peanut butter
• 1/4 cup canned coconut milk
• 1 tablespoon fish sauce (I prefer "Red Boat" fish sauce)
• 1 - 2 tablespoons fresh lime juice
• 1 tablespoon honey or coconut or agave nectar
• 1 clove minced garlic
• 1/2 - 1 teaspoon grated fresh ginger
• 1/2 - 1 teaspoon gochujang paste Totally optional. You can also use your favorite heat: Sriracha, red pepper flakes, etc.