Ingredients
2 large heads butter heads lettuce, halved
1 cup green papaya, peeled and shredded into thin strips or grated
1 cup Persian cucumber, diced medium
1 small yellow pepper, sliced into thin strips
½ cup mint leaves, roughly chopped
½ cup basil leaves, roughly chopped
½ cup green onions (both green and white parts), chopped
1 lb large 16/20 cooked shrimp (peeled, deveined, with no tail)
1 tsp allulose (I use RxSugar Organic Allulose Liquid Sugar)
2 Thai chili pepper, stem removed (optional)
1 scoop Collagen Peptides Powder
Directions
1Start with making the dressing. Place all ingredients in the blender except for the water. Blend on medium and slowly add the hot water into the blender until you get the consistency of a pourable dressing. The amount of water will depend on how thick your almond butter is. Using hot water really smooth out the almond butter in the dressing. Pour dressing into a glass container and refrigerate.
2Rinse your butter lettuce and pat dry. Take each half and place on a plate. Press lettuce down firmly on the plate to flatten. Place small amounts of remaining vegetables on top. Place 4 to 5 pieces of shrimp on each plate.
3Drizzle 3 tbsp of dressing over each salad and serve.
Notes:
Remaining dressing will last up to a week in the refrigerator.
Salads can be prepped for later. Keep shrimp in a separate airtight container and place a damp paper towel over salads before fastening lid on top. Assemble when ready to consume.
Shrimp will last up to 2 days in the back of the coldest part of the refrigerator. If using frozen shrimp, only thaw out amount needed for that day under cold water, then drain and pat dry before using.
