Spicy Go-Chu-Jang BBQ Shrimp Salad

For the Shrimp:

1. In a bowl, coat the shrimp with Bibigo BBQ Go-Chu-Jang Sauce. Let marinate for 15-30 minutes.
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2. Heat oil over medium heat in a non-stick skillet. Evenly space the shrimp in the pan, letting excess marinade drip off before adding. Cook shrimp on each side for approximately 2 minutes until translucent and pink.
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For the Dressing

1. Whisk together all dressing ingredients. Set aside until ready to toss with salad.
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For the Salad:

1. Bringing a large saucepan of water to a boil and add the eggs into the boiling water. Cook for 6½ minutes on a gentle boil. Remove and place in an ice bath for 2 minutes. Remove from the ice bath and set aside.
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2. Using a vegetable peeler, peel off the exterior of the carrots. Then, using the peeler, peel long “ribbons” of carrots for the salad.
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3. Toss the chopped romaine lettuce with salad dressing and add edamame, cucumber, carrot ribbons, and red onion. Divide salad into bowls and top each bowl with shrimp and a soft boiled egg.
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