31 Mar '14, 4pm

RECIPE: Spicy carrots and shrimp with cucumber salad

This seasonal salad uses spring or "baby" carrots—a tender, miniature variety sold with greens attached. You can sub in any fresh, whole carrots cut in 4" to 5" lengths. Ingredients for the Cucumber Salad 3/4 cups rice-wine vinegar 1/2 cup honey 2 Japanese or English cucumbers, sliced thin 1 large shallot, sliced thin 1 Thai chile, sliced thin 1" piece fresh ginger, peeled and sliced into matchsticks 1/4 teaspoon salt Ingredients for the Carrot Mixture 1 pound baby carrots (4" to 5" long), trimmed and halved lengthwise 1 pound shrimp, peeled and deveined 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 2 tablespoons olive oil 2 ripe avocados, diced 1 1/2 cups sourdough croutons 2 cups loosely packed cilantro Black sesame seeds, toasted Instructions To make the cucumber salad, combine vinegar and honey in a pot. Warm over medium-low heat (stir occasionally), for 5 minutes, or ...

Full article: http://www.runnersworld.com/recipes/recipe-spicy-carrots-...

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