1 cup chunky peanut but­ter 2 ounces rice wine vine­gar 2 ounces or­ange blos­som honey 1 tea­spoon fresh gar­lic, minced 2 ta­ble­spoons fresh gin­ger, minced 1 ounce soy sauce Place all dress­ing in­gre­di­ents in a food pro­ces­sor and blend un­til smooth. If the dress­ing is still too thick, add a ta­ble­spoon of wa­ter.
Toss all salad in­gre­di­ents in a bowl with 2 ounces of peanut dress­ing. Mix well and place on your serv­ing plate. Top the salad with the black­ened shrimp.