Ingredients

FOR THE SHRIMP:

• 2 T Ghee or Olive Oil
• 10–12 raw shrimp, peeled and deveined
• salt/pepper
• 1/4 tsp red pepper flakes
• 1/8 tsp paprika
• 3 cloves garlic, minced
• 1/8 tsp cayenne pepper

FOR THE BOWLS:

• 1 yellow bell pepper, seeds removed, sliced into strips
• 1 red bell pepper, seeds removed, sliced into strips
• 1/2 c shelled edamame
• 1/2 c shredded purple cabbage
• 1/2 c shredded carrots
• 1/2 c honey roasted peanuts, chopped
• 1/4 c cherry tomatoes, sliced
• 1 c cilantro, chopped
• lime wedges, for serving

FOR THE PEANUT VINAIGRETTE:

• 1/4 c creamy peanut butter
• 2 T toasted sesame oil
• 3 T soy sauce
• 2 T rice vinegar
• 1 1/2 T maple syrup
• Juice of 1 small lime
• 2 T water

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