• 6 oz.. Raw shrimp peeled and deveined
• 2 cups Wild Greens mix
• 1 cup cleaned Spinach leaves
• Half cucumber sliced thinly
• Half cup scallions sliced thinly
• Quarter cup red onion sliced thinly
• Half cup diced tomatoes
• 1-tablespoon fresh chopped mint
• 1-tablespoon fresh chopped cilantro
• 1-tablespoon fresh chopped basil
• 1 tablespoon toasted almond slivers
• Marinate
• 1 tablespoon Thai red curry paste
• 1-teaspoon Vietnamese fish sauce
• 1 teaspoon peanut oil
• Vinaigrette
• Quarter cup rice wine vinegar
• 4 tablespoons fresh orange juice
• Zest from 2 oranges
• 12 teaspoon chopped lemongrass
• 1-teaspoon fresh grated ginger
• Half teaspoon chopped garlic
• 1 teaspoon chopped shallots
• 1 tablespoon peanut oil
• 1 tablespoon granulated sugar

Marinate shrimp in curry pasted and fish sauce. Sauté shrimp in a medium sautepan over medium high heat in 1 tablespoon of the peanut oil until shrimp are cooked through. Season with salt to taste. In a large bowl mix lettuce, vegetables, herbs and Almonds. Transfer salad mix to a plate and top with shrimp. Drizzle with vinaigrette. Vinaigrette: In a medium bowl mix all ingredients until sugar dissolves.