Spring Roll Salad with Shrimp and Thai Peanut Dressing

To make the dressing, combine peanut butter powder and zero-calorie sweetener in a measuring cup or bowl.

Slowly add cold water while mixing to form a thick, paste-like consistency.

Add the soy sauce and rice vinegar, then whisk until the dressing is smooth and creamy. Set aside.

Season the shrimp with your desired seasoning blend.

Cook the shrimp in a pan over medium-high heat (6/10) for 2-3 minutes per side, until pink and cooked through.

To build the salad, add the chopped romaine, shredded red cabbage, and shredded carrots to a large bowl.

Add the sliced cucumber, chopped red bell pepper, diced jalapeño, chopped cilantro, and sliced green onions to the bowl.

Add the minced garlic and minced ginger.

Pour the prepared Thai peanut dressing over the salad ingredients.

Toss the salad thoroughly to coat all the vegetables in the dressing.

Add the cooked shrimp to the salad.

Toss again to combine the shrimp with the salad.

Serve immediately, garnishing with an extra drizzle of dressing and a sprinkle of sesame seeds if desired.