Yield: 12 entree salads. 12 cups Asian greens (a blend, such as Napa cabbage, baby spinach, watercress, tatsoi and mizuna) 3 pounds cooked, cleaned shrimp or prawns 1½ pounds Japanese cucumbers, sliced and halved 11⁄2 pounds green California seedless grapes 3 cups shelled edamame 3 cups julienned jicama 1 cup Thai basil leaves, torn and loosely packed 1 cup tender cilantro sprigs, loosely packed 3 cups lemongrass vinaigrette 1cup toasted coconut or chopped peanuts for garnish ...

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