Title: Thai shrimp-and-pasta salad
 Categories: Salads, Main dish, Shellfish
      Yield: 2 Servings
 
      2 oz Uncooked linguine
    1/2 c  Shredded carrot
      8 oz Medium shrimp, cooked and
           -peeled
      1 c  Thinly sliced Boston lettuce
           -leaves
    1/4 c  Fresh cilantro leaves
      2 tb Chopped unsalted,
           -dry-roasted peanuts
    1/4 c  Fresh lime juice
      2 tb Fish sauce
      2 tb Chopped fresh cilantro
      1 tb Chopped green onions
  2 1/2 ts Sugar
      2 ts Vegetable oil
      1 ts Grated peeled fresh ginger
      2    Garlic cloves, minced
 
  Store the shrimp-pasta mixture and vinaigrette separately in the
  refrigerator; toss just before serving. Fish sauce is a salty
  condiment that accounts for the high sodium content of this salad. It
  comes bottled and is sometimes labeled nam pla in Asian markets or
  your supermarket's ethnic-food section.
  
  1. Cook pasta in boiling water 9-1/2 minutes. Add carrot; cook an
  additional 30 seconds. Drain, and cool. Combine pasta mixture, shrimp,
  lettuce, cilantro leaves, and peanuts in a large bowl; toss well.
  
  2. Combine lime juice and remaining ingredients in a jar. Cover
  tightly, and shake vigorously. Pour over pasta mixture, tossing
  gently to coat. Yield: 2 servings (serving size: 2 cups).
  
  CALORIES 367 (28% from fat); FAT 10.6g (sat 2g, mono 3.8g, poly 4.8g);
  PROTEIN 26.2g; CARB 37.4g; FIBER 3.2g; CHOL 166mg; IRON 4.9mg; SODIUM
  1,512mg; CALC 80mg
  
  Reprinted from Cooking Light Magazine website: