Gather all ingredients before starting recipe.

Dressing

• Prepare Delicious Asian Sauce for salad and set aside.

Salad Greens

• Chop 1/2 head iceberg lettuce into bite sized pieces and transfer to a bowl. Refrigerate until ready to assemble.
  

Shrimp

• Arrange 12 whole raw shrimp on a paper towel lined tray, pat with a paper towel and season with kosher salt and black pepper. Turn and repeat as for the first side.
  
• Heat 1/2 tbsp olive oil in medium skillet over medium high heat.
• Add the shrimp and cook for 1-2 minutes, or until the shrimp has turned pink, turn and cook for another 1-2 minutes.
  
• Transfer cooked shrimp to a bowl and drizzle with some of the sauce, so that the shrimp are evenly coated.
• Return skillet to heat and add 2 tbsp sesame seeds . Stir, scraping up any bits from the pan. Once the sesame seeds are beginning to toast, drizzle with a bit of olive oil and sauce and mix to combine.
  
• Sprinkle the sesame seeds over the shrimp, and toss to combine.
  

Assembly

• Divide chopped lettuce between two shallow salad bowls.
• Arrange shrimp over the lettuce and drizzle with the remaining sauce.