Shape's Vietnamese Shrimp Salad

Will be trying the recipe this week, posted as-is from my favourite magazine - Shape!

• Ready In: 16 mins
• Serves: 4

Ingredients

• 1  lime, juice of
• 2  tablespoons granulated sugar
• 1  tablespoon fish sauce or 1  tablespoon soy sauce
• 10  cups  fresh torn  spinach leaves, rinsed and patted dry
• 4  small carrots, peeled and grated (about 4 cups)
• 1⁄3 cup  chopped  dry roasted peanuts
• 1  lb  cold  cooked shrimp, peeled

Directions

1. For dressing, whisk together lime juice, sugar and fish sauce in a small bowl until sugar dissolves.
2. Place spinach and carrots in a large salad bowl.
3. Add half of dressing and toss to combine.
4. Portion salad onto 4 dinner plates.
5. Top with peanuts and shrimp.
6. Drizzle remaining dressing over salads.
7. Note: Round out the meal with sesame rice cakes and a dessert of honeydew melon balls tossed with maple syrup and chopped candied ginger.