3/4 lb medium shrimp, cooked, shelled and deveined
1-1/2 cups cucumber slices, cut in half
1 carrot, cut into matchstick thin strips
3 green onions, sliced (1/2 cup)
1/4 cup (1 oz) coarsely chopped dry roasted cashews
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Let's Make It
In a medium bowl, combine V8 juice, soy sauce, oil, lemon peel and ginger. Add shrimp, cucumbers, carrots, and green onions. Toss to coat well.
Cover and refrigerate until serving time (at least 2 hours).
Before serving, add cashews. Toss to coat well. Serve on 4 lettuce-lined salad plates.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.