Asian Rice Salad with Shrimp

This dish is light and so flavorful.  I also love the mix of textures with the softness of the shrimp and peas, and the crunchiness of the noodles and peanuts on top.  What a delight!  Enjoy!

Ingredients:
-2 cloves garlic, minced
-1/2 tsp ground ginger
-3 Tbs sesame oil
-1/4 cup rice vinegar
-2 Tbs soy sauce
-a pinch of sugar
-12 oz large shrimp, peeled, deveined, with tails removed
-1 large carrot, shredded
-1 (15 oz) can peas, drained
-1 Tbs vegetable oil, divided
-2 cups cooked brown rice
-1 bunch green onions, cleaned and thinly sliced
-chow mein noodles, to top
-chopped roasted peanuts, to top
Directions:
Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl.  Transfer 2 Tbs of that to a medium bowl, add the shrimp and toss.  Add the carrot and peas to the large bowl with all the dressing and toss.
Heat 2 tsp of the vegetable oil in a large skillet.  Add the shrimp and cook until pink, then transfer to the bowl with the vegetables.
Add about 4 Tbs water to the skillet and  scrape up the brown bits with a wooden spoon, then add this liquid to the bowl with the shrimp and veggies.
Reheat the skillet and add the remaining 1 tsp of vegetable oil.  Add the cooked rice and stir-fry for 2 minutes, until nice and toasted.  Add to the bowl with the shrimp.  Also, add the green onions.  Toss well.
To serve, scoop up some of the rice mixture into your bowl.  Top with noodles and peanuts.  Enjoy!
Adapted from a Food Network Magazine recipe.