Chef Bob's Warm Asian Shrimp Salad

• 1 # of cooked medium sized shrimp (peeled n deveined)
• 1 small onion (diced)
• 4 sprigs of basil leaves
• 1 teaspoon of crushed red pepper
• 2 teaspoons of Dill Weed (or you can use fresh dill)
• 1/2 cup of apple cider vinegar
• 3 Tablespoons of olive oil
• 2 carrots (peeled and julienned)
• 4 small zucchini (cut in half and sliced)
• 2 tablespoons of Braggs Liquid Aminos Soy Sauce
• 4 packets of Stevia
• 2 teaspoons of fresh ginger (microplained or you can use ground ginger)
• Salt & Pepper to taste
• 2 cloves of garlic (minced)

Sautee garlic, onions, zucchini, and carrots in olive oil for 5-7 minutes. Add vinegar, ginger, dill weed, soy sauce, stevia, salt&pepper, and crushed red pepper to skillet and cook for about 8-10 minutes. Serve on a bed of rice if you desire, but wonderful by itself. Enjoy!!

Noon Cooking - August 7, 2012