Spicy Shrimp & Soba Noodle Salad (Thailand) 1T 100% Mesquite Honey ⅓C TJ’s Toasted Sesame Oil 2C TJ’s Thai Chili & Lime Peanuts ¼t Salt ¾C TJ’s Lite Coconut Milk 1 bag TJ’s Cooked Salad Shrimp, thawed (16 oz.) 1 pkg TJ’s Organic Soba Noodles 1T TJ’s Toasted Sesame Oil 1C Shredded Carrots 3 Green Onions, finely sliced ½C Roasted and Unsalted Peanuts (optional) ½C Cilantro, chopped Juice of 1 lime 1) Place honey in a microwave-safe container & heat in microwave for 15 seconds. Remove from microwave and add oil to the container. 2) Place the Thai peanuts & salt in the bowl of a food processor & pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey & oil. Process until an emulsion is formed & the mixture is smooth (approximately 45 seconds to 1 minute). 3) Whisk ½C of the peanut mixture with the coconut milk and set aside. 4) Cook noodles according to package directions. Drain noodles, rise in cold water, and drain again. Add the oil and toss to coat. 5) Add the shrimp, carrots, onons, & optional peanuts and toss to combine. 6) Pour the peanut/coconut milk mixture over the noodles & stir to coat. 7) Sprinkle the cilantro & lime juice over the salad, toss, & serve. Chef Marcus