Shrimp & Snap Pea Salad With Ginger-Soy Vinaigrette

Ingredients: 1/2 cup extra virgin olive oil,1 tablespoon grated fresh ginger,3 green onions, trimmed and minced,1/2 teaspoon honey,5 dashes hot sauce,2 tablespoons fresh lime juice,lime wedges,2 tablespoons low-sodium soy sauce,1/2 cup diced mango,1/2 cup chopped roasted cashews,1 1/2 pounds large shrimp,2 cups snap peas,2 tablespoons white vinegar
Instructions:

1. Bring a large pot of salted water to a boil.
2. Add shrimp and cook 3 – 4 minutes, until they turn pink.
3. Drain, run under cold water, peel and devein.Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 – 3 minutes, until just tender and still bright green.

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