Japanese Style Shrimp Salad
Ingredients
- ⅓ cup mayonnaise
- 3 tablespoons tamari or soy sauce
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons canola oil
- ½ teaspoon finely chopped fresh ginger (from a 1-in. piece)
- ¼ teaspoon sugar
- 1 ½ pounds peeled, deveined, and cooked large shrimp
- 3 romaine lettuce hearts, chopped
- 2 avocados, cubed
- 2 Persian cucumbers, thinly sliced
- ¼ cup thinly sliced scallions
- White and/or black sesame seeds, for serving
- Sriracha, for serving (optional)
- Lime wedges, for serving
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