Thai Salad with Grilled Shrimp

INGREDIENTS:

2 T olive oil

12 large shrimp cleaned deveined and shelled

1 medium head of lettuce cleaned and torn into bite size pieces

1/2 cup julienne carrots

1/2 English cucumber sliced

1/2 cup shredded green papaya

1/4 cup sliced red onion

1/4 cup River Wave Foods My Thai Vinaigrette

TO DO:

• Heat oil in a large frying pan

• Grill shrimp until cooked and nicely browned

• Combine grilled shrimp, lettuce, carrots,  cucumber, papaya and red onion in a bowl and toss with My Thai Vinaigrette

• Salt and pepper to taste