Recipe of the Week

 
Yield:  4 servings; serving size:  2 cups
·        4 ounces uncooked linguine
·        12 ounces peeled and deveined medium shrimp
·        ½ cup fresh lime juice
·        1 tablespoon sugar
·        1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
·        1 teaspoon  fish sauce
·        4 cups torn romaine lettuce
·        1 ¼ cups vertically sliced red onion
·        ¼ cup matchstick-cut carrots
·        ½ cup chopped fresh mint leaves
·        ¼ cup chopped fresh cilantro
·        1/3 cup chopped dry-roasted cashews, unsalted
 
Cook pasta according to package directions, omitting salt and fat.  Add shrimp to pan during last 3 minutes of cook time.  Drain and rinse with cold water. 
Combine juice, sugar, Sriracha, and fish sauce in a large bowl, stirring until sugar dissolves.  Add pasta mixture, lettuce, and next 4 ingredients (through cilantro) to juice mixture; toss to coat.  Place about 2 cups mixture on each of 4 plates.  Sprinkle each serving with 4 teaspoons cashews. 
 
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