Ingredients

• 1 clove minced garlic
  
• 1/2 pound raw shrimp, tails removed
  
• 1/2 tablespoon butter
  
• 1/2 teaspoon chili powder
  
• 1/4 teaspoon cayenne
  
• 1 1/2 cups sliced avocados (2 small)
  
• 1 cucumber, diced
  
• 4 cups spinach or baby kale, chopped
  
• 2 tablespoons fresh chopped cilantro for topping
  
• 1/4 cup peanuts for topping

• 1 package wonton wrappers
  
• 1 cup canola oil
  

• one 1-inch piece of fresh peeled ginger
  
• 3 tablespoons oil
  
• 3 tablespoons lime juice (more to taste)
  
• 2 tablespoons agave nectar
  
• 1 1/2 tablespoons white miso
  
• 1/2 clove garlic, minced
  
• 1/4 teaspoon salt

Instructions

1. Cook the shrimp:
   Warm the butter in a small skillet over medium-high heat. Add the minced garlic and shrimp, then sprinkle the chili powder and cayenne directly into the pan. Sauté until the shrimp turn opaque and develop a light golden sear on both sides.
   
2. Make the wonton strips (optional):
   Slice the wonton wrappers into thin pieces. Fry the strips in about 1 cup of canola oil over low heat until crisp. Transfer to paper towels and season lightly with salt.
   
3. Assemble the salad:
   Add the spinach or baby kale, avocado, and cucumber to a bowl. Place the warm shrimp on top.
   
4. Prepare the dressing:
   Blend all dressing ingredients in a food processor until completely smooth. Taste and adjust the lime juice or salt to your liking.
   
5. Finish and serve:
   Drizzle the dressing over the salad just before serving. Garnish with peanuts and cilantro. If prepping ahead, keep the components separate until mealtime.