We loved this shrimp salad. We made some modifications to the recipe from Food and Wine Magazine at the link below.

http://www.foodandwine.com/recipes/indonesian-style-shrimp-salad

We eliminated the brown sugar and substituted a teaspoon of stevia and two tablespoons of soy sauce. Instead of mixing everything together, we tossed the romaine with the dressing, placed it on the serving plate and  garnished with the other ingredients to create a composed salad with lots of eye appeal.

Served with a crisp Sauvignon Blanc from New Zealand’s Marlborough Valley or a dry Prosecco or Cava, this is a wow lunch or light supper for guests or one romantic couple.

You know you have a foodie guest when she takes our her phone and photographs the food before eating it. Thanks for the picture Donna!