Thai Shrimp And Pear Salad
|Medium cooked shrimp||1⁄2 Pound, unshelled|
|Oriental honey lime dressing||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Red bartlett pears||2 , cored and sliced|
|Lime juice||1 Tablespoon|
|Torn leaf lettuce||4 Cup (64 tbs) (Red And Green Colored)|
Arrange shrimp in a single layer in a 9-inch microwave-safe pie plate.
Cover tightly with plastic wrap.
Microwave on High, 2-3 minutes or until shrimp is pink and no longer transluscent, stirring once during cooking.
Peel and clean.
Toss shrimp with 2 tablespoons Oriental Honey Lime Dressing.
Refrigerate until chilled.
Brush pears with lime juice.
Cut scallions into 2-inch pieces.
Score cucumbers with tines of fork.
Cut lengthwise into quarters and slice.
Arrange lettuce on individual plates with shrimp, pears, scallions and cucumber.