Prep Time:  25 minutes   |    Total Time:  25 minutes   |    Servings:  4

Ingredients:

Salad:

• 2 cups thinly sliced cucumber (about 1 large cucumber)
• ¼ cup thinly sliced mint
• ¼ cup thinly sliced basil
• ¼ cup thinly sliced cilantro
• 12 ounces Fremont Fish Market  Jumbo Cooked Shrimp, thawed, tail removed and chopped
• ½ cup chopped  Southern Grove  Cocktail Peanuts

Sauce:

• 1 lime, zested
• ¼ cup lime juice
• 3 tablespoons  Fusia  Soy Sauce
• 2 tablespoons  Simply Nature  Organic Wildflower Honey
• 1 tablespoon  Stonemill Red Pepper Flake
• 2 teaspoons minced ginger
• ½ teaspoon  Stonemill  Crushed Red Pepper
• ½ teaspoon  Stonemill  Iodized Salt, plus additional to taste

Directions:                                  

1. In a large bowl, combine the salad ingredients. Reserve.
2. In a medium bowl, combine all the sauce ingredients. Add the sauce to the salad. Toss to combine, season with salt to taste.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen