Miso Shrimp Salad

Ingredients

• 1/4 cup seasoned rice wine vinegar
• 2 tablespoons vegetable or canola oil
• 1 tablespoon sugar
• 1 tablespoon white miso paste
• 4 cups shredded Napa cabbage
• 1 cup finely chopped red cabbage
• 1/2 cup pre-cut matchstick carrots
• 1/2 cup fresh snow peas
• tips and stems removed
• sliced
• 1/4 cup chopped green onions
• 2 tablespoons Land O Lakes Butter
• 8 wonton wrappers
• 1 tablespoon Land O Lakes Butter
• 2 teaspoons white miso paste
• 6 ounces (31 to 35 count) raw medium shrimp
• thawed
• peeled
• deveined
• tails removed

Instructions

1. Combine all dressing ingredients with whisk in bowl; mix well.
2. Set aside.
3. Place all salad ingredients into another bowl; toss.
4. Set aside.
5. Melt 1 tablespoon butter in 10-inch skillet over medium-low heat until sizzling.
6. Add 4 wonton wrappers; cook, turning once, 4-6 minutes or until golden brown on both sides.
7. Wipe out skillet with paper towel; repeat with 1 tablespoon butter and remaining wontons.
8. Wipe out skillet.
9. Combine 1 tablespoon butter and miso paste in same skillet; cook over medium-low heat until butter is melted.
10. (Mixture may look lumpy.)
11. Add shrimp; cook, stirring occasionally, 4-6 minutes or until shrimp turn pink.
12. Remove from heat.
13. Crumble wonton chips into salad bowl.
14. Add desired amount of dressing; stir to coat.
15. Top salad with shrimp.
16. Serve immediately.