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Yield: 4 Portions (about 4 cups)

• 10.00 ounces shiitake mushrooms
• 1.00 tsp. vegetable oil
• 1.00 pound peeled, deveined shrimp
• 2.00 tsp. chopped garlic
• 2.00 tbsp. chopped fresh ginger or 1 tsp. ground ginger
• 0.25 cup prepared vinaigrette dressing
• 1.00 tsp. soy sauce
• 0.50 tsp. toasted sesame oil

Remove and discard stems from mushrooms; cut any large mushrooms in halves or quarters (makes about 3-1/2 cups).

In a very large hot skillet, heat oil. Add mushrooms, shrimp and garlic; cook and stir until shrimp are just cooked, 5 to 7 minutes. Stir in ginger.

Meanwhile, in a large bowl, whisk together dressing, soy sauce and sesame oil.

Add cooked mushroom mixture; toss to combine.

Cover and refrigerate until chilled.

Serve on lettuce leaves, if desired.

The Mushroom Council - www.mushroomcouncil.com



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