Shrimp Miang Kham Our version of the traditional Thai street food makes an appealing appetizer or light and tasty lunch. Total Time 30 minutes Servings 4 servings Ingredients Share Dressing2 teaspoons canola oil 1/4 cup shallots or onions, chopped2 Tablespoons ginger, peeled and chopped1/2 teaspoon salt1 Tablespoon brown sugar, packed2 teaspoons fish sauce2 teaspoons fresh lime juiceSalad24 large spinach leaves 8 oz Chicken of the Sea® Shrimp (any size shrimp)1/4 cup red onion, minced2 Tablespoons roasted peanuts1/4 cup unsweetened coconut flakes, toasted1 lime, cut into slices Instructions Make the dressing: In a pan over medium heat, add the oil, shallots or onions, and ginger. Cook for about 3-5 minutes or until softened. Remove from heat. Stir in salt, brown sugar, fish sauce, and lime juice until well combined and brown sugar is dissolved.For the salad, arrange spinach leaves on a serving plate and top with shrimp, red onion, peanuts and coconut. Drizzle dressing on top and serve with lime slices.