Step 1
Fill a small pot with water and bring to a boil. Add the peas and blanch for 3 minutes, until tender but not mushy. Drain and rinse under cold water until cool. Drain on paper towels then transfer to a medium bowl.
Step 2
To the bowl, add the shrimp, carrots, pepper, cashews and scallions.
Step 3
Meanwhile prepare the dressing by whisking together the rice wine vinegar, extra virgin olive oil, sesame oil, ginger, soy sauce, and red pepper flakes.
Step 4
Pour the dressing over the shrimp and vegetables and toss to coat.
Step 5
Plate two serving plates with half of the baby greens and top with half of the shrimp and vegetable mixture.
Step 6
Step 7
Step 8
