2 Tablespoons sesame oil (you’ll need more for the peanut sauce below)
2 teaspoons minced or chopped garlic
1 cup shredded carrots
! c. SASS Sesame Garlic Dressing
1/4 c. Peanut Butter
1 cup thinly sliced cabbage (we used red)
1 large bell pepper, thinly sliced (we used red)
16 large or 1 lb. of medium uncooked shrimp—peeled and deveined
Mix together peanut butter and SASS Sesame Garlic, then set aside for later. Heat 2 Tablespoons of sesame oil in a large skillet over medium-high heat. Sauté shrimp for 2 minutes, then remove from the pan and set aside. Add the carrots, cabbage, and pepper slices. Cook for about 5-6 minutes until the vegetables are a little tender, or longer if you prefer. Add the peanut SASS sauce, minced garlic, and shrimp. Toss until fully coated, then serve it up!
** Note ** Add a little sriracha to the sauce if you want to turn up the heat! Also, the SASS Tamari Vinaigrette is yummy too.