Shrimp and Snap-Pea Salad with Ginger Dressing

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.