This was originally going to be an actual Spring Roll subbing rice paper for cucumber slices.  I’ll be damned if I could get everything to stay together nicely.  However, there was no way that I was going to let all of my prep work and great ingredients go to waste; hence the “deconstructed” part.  This turned out to be a very fresh and vibrant salad.

12 ounces shrimp, peeled and deveined
3.2 oz container of shiitake mushrooms
1 large cucumber
1 large carrot, peeled and cut into matchsticks
1 mango, finely diced
1 avocado, finely diced
1/4 cup cilantro, chopped
1/2 lemon, squeezed for juice

DRESSING:
1/8 cup toasted sesame oil
juice of one lime
1T white wine vinegar
2T raw honey
5 macadamia nuts
1 tsp Sriracha
1 tsp salt
1/2 knob of ginger (about 1T), peeled
2 cloves of garlic

Put all of the dressing ingredients in a food processor (or blender).  Puree and refrigerate.

Boil water in a medium saucepan.  Cook shrimp for 1-2 minutes until opaque.  Remove shrimp and set aside.  Reserve water.

Bring water to a boil again.  Add shiitake mushrooms and cook for three minutes.  Drain and set aside.

Finely dice avocado.  Squeeze lemon over the diced avocado.  Set aside.

Chop carrots in to matchsticks.  Set aside.

Finely dice mango.  Set aside.

Roughly chop cilantro.  Set aside.

Peel cucumber and remove ends.  Use a mandolin to thinly slice the cucumber (or this can be done by hand).  Rotate a quarter turn when you hit the inner seeds.  Do this to four sides.

Plate your salad.  Enjoy!