Food & Cooking Recipes Appetizers Shrimp and Snap-Pea Salad with Ginger Dressing 3.2 (31) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 As the weather warms, you'll want to eat lighter and more fresh produce -- this salad is perfect for a spring dinner. Ingredients Coarse salt and ground pepper 12 ounces sugar snap peas, stem ends removed (and, if necessary, strings) 1 pound peeled and deveined frozen medium shrimp, thawed 4 scallions, white and green parts separated and thinly sliced ¼ cup vegetable oil, such as safflower 3 tablespoons fresh lime juice 1 medium carrot, coarsely chopped 1 tablespoon coarsely chopped peeled fresh ginger 1 large head Boston lettuce, torn into bite-size pieces 2 red bell peppers (ribs and seeds removed), thinly sliced Directions In a medium saucepan of boiling salted water, cook snap peas until bright green, about 2 minutes. Reduce to a simmer, and add shrimp; cook until shrimp are opaque throughout, about 1 minute. Drain, and rinse under cold water to stop the cooking; set aside. Make dressing: In a blender, combine scallion whites, oil, lime juice, carrot, ginger, and cup water; blend until very smooth, about 2 minutes. Season with salt and pepper. 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. Cook's Notes To trim snap peas, cut off stem end with a knife. Or, if the string is especially tough, snap off stem end with fingers, and pull string down the pod. Print