Thai Shrimp Salad with Spicy-Sour Dressing

Ingredients

• 4 ounces uncooked linguine
• 12 ounces peeled and deveined medium shrimp
• 1/2 cup fresh lime juice
• 1 tablespoon sugar
• 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
• 1 teaspoon fish sauce
• 4 cups torn romaine lettuce
• 1 1/4 cups vertically sliced red onion
• 1/4 cup matchstick-cut carrots
• 1/2 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro
• 1/3 cup chopped dry-roasted cashews, unsalted

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Add shrimp to pan during last 3 minutes of cook time. Drain and rinse with cold water. Drain.
2. Combine juice, sugar, Sriracha, and fish sauce in a large bowl, stirring until sugar dissolves. Add pasta mixture, lettuce, and next 4 ingredients (through cilantro) to juice mixture; toss to coat. Place about 2 cups pasta mixture on each of 4 plates. Sprinkle each serving with 4 teaspoons cashews.