for the salad:
1 teaspoon minced garlic
1/2 pound raw shrimp, tails removed
1/2 tablespoon butter
1/2 teaspoon chili powder
1/4 teaspoon cayenne
1 1/2 cups sliced avocados (2 small)
1 cucumber
4 cups chopped spinach or baby kale
fresh chopped cilantro for topping
peanuts for topping
for the dressing:
1 1-inch piece of fresh peeled ginger
3 tablespoons oil
3 tablespoons lime juice (more to taste)
2 tablespoons agave nectar
1 1/2 tablespoons white miso (it’s like a paste – you can buy it at many regular grocery stores)
1/2 teaspoon minced garlic
1/4 teaspoon salt