Shrimp and Bok Choy Salad | Seafood Recipes

Ingredients

• 2 tablespoons olive oil
• 1¼ teaspoons crushed red pepper flakes
• ¼ cup fresh Italian parsley leaves, finely chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 fresno pepper, finely chopped
• 1 scallion, ends trimmed, finely chopped
• 1 garlic clove, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon white wine vinegar
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 bok choy, cut in half lengthwise
• Olive oil
• 2 limes, cut in half crosswise
• 1 pound extra-large shrimp (16/20 count), frozen
• mixed salad greens
• 1½ cups shelled edamame beans
• 1 mango, cut into slices
• 2 avocados, cut into slices
• ⅓ cup salted peanuts
• 1 small fresno pepper, chopped
• Fresh cilantro leaves
• Radishes, cut into slices