12 oz shelled, cooked edamame
1 lb large (21-25 size) shrimp, cooked and peeled
1 cup chopped fresh tomato (3 large Roma tomatoes)
1/4 cup reduced-sodium soy sauce
1 Tbsp honey or agave nectar
1 Tbsp sesame oil
1 Tbsp rice vinegar
1/8 tsp grated fresh ginger root
1 Tbsp canola oil
In a large mixing bowl, combine the edamame, shrimp and tomato.
In a jar with a tight-fitting lid, add the soy sauce, honey or agave, sesame oil, rice vinegar, ginger root and canola oil. Put the lid on, and shake to emulsify the dressing. Pour as much as needed over the shrimp and vegetables, and toss well.
Serve at room temperature.