Carrot Ginger Salad Dressing:

• 3/4 cup carrots, peeled & grated
• 1/2 cup extra virgin olive oil
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce (sub tamari for gluten-free)
• 1 tablespoon ginger, grated
• 1 tablespoon shallots, grated (option to add another tablespoon, if desired)
• 3 teaspoons coconut sugar
• 1/4 teaspoon kosher salt

Ginger Salad + Shrimp:

• 1 pound large shrimp, deveined and shelled
• kosher salt and ground black pepper
• 1 tablespoon butter (regular or plant-based)
• 4 cups romaine lettuce, chopped
• 1 cup carrots, julienned
• 1 cup cherry tomatoes, halved
• 1 cup mini cucumbers, quartered
• 1 cup purple cabbage, thinly sliced
• 1/4 cup green onions, chopped
• garnish: sesame seeds