Sugar snap peas add distinctive crunch to this refreshing salad. Look for plump green ones with smooth pods. If using frozen shrimp, thaw them overnight (see below). The zesty dressing is inspired by popular versions served at Japanese restaurants.

　　

Ingredients

serves 4 as a main course

　　Coarse salt and freshly ground pepper

　　12 ounces sugar snap peas, stem ends and any strings removed

　　1 pound fresh or frozen (thawed) medium shrimp (36 to 40 count), peeled and deveined (see page 361)

　　4 scallions, trimmed, white and green parts separated and thinly sliced

　　1/4 cup vegetable oil, such as safflower

　　3 tablespoons fresh lime juice (from 2 to 3 limes)

　　1 carrot, coarsely chopped

　　1 tablespoon coarsely chopped peeled fresh ginger

　　1/4 cup water

　　1 large head Boston lettuce, torn into bite-size pieces

　　2 red bell peppers, ribs and seeds removed, thinly sliced

　　

Step 1

Bring a medium saucepan of water to a boil; add salt. Cook snap peas until bright green, about 2 minutes, then reduce to a simmer and add shrimp. Cook until shrimp are opaque throughout and peas are crisp-tender, about 1 minute. Drain peas and shrimp in a colander, and rinse under cold water to stop the cooking.

　　

Step 2

In a blender, combine white parts of scallions, oil, lime juice, carrot, ginger, and the water; process until dressing is smooth and combined, about 2 minutes. Season with salt and pepper.

　　

Step 3

In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp. Serve salad with dressing on the side or drizzled over the top.

　　

Using Frozen Shrimp

Step 4

Frozen shrimp are a handy and less expensive alternative to fresh. In fact, most “fresh” shrimp have already been frozen and thawed, so buying frozen ones and defrosting them at home results in the same quality. Unpeeled are better than peeled, since the shell helps preserve flavor and texture; look for raw “easy-peel” shrimp, which are already deveined. Thaw shrimp in a resealable plastic bag in a cool-water bath or in the refrigerator if defrosting overnight. Once defrosted, peel and devein them (if necessary).

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.