1 lb. broccoli
2 scallions, thinly sliced
1/2 red bell pepper, cut into julienne strips
1/2-3/4 lb.. sm. shrimp, cooked and peeled

GARNISH:

2 tbsp. toasted sesame seeds

DRESSING:

1/4 c. rice vinegar
1 1/2 tbsp. sugar
1/2 tsp. finely chopped fresh ginger
2 tbsp. vegetable oil
1/2 tsp. sesame oil
Fresh ground pepper
1/2 tsp. lemon thyme

Cut the broccoli florets from their stems and separate into small clusters. Peel the stems. Cut into julienne strips. boil 2 quarts of lightly salted water. Add broccoli florets and stems and cook until tender crisp, about 2 minutes. Drain and plunge into ice water. When chilled - drain and put into a bowl. Add scallions, bell pepper and shrimp.

Dressing: Combine all ingredients whisking in oil until well blended. Toss with broccoli mixture and marinate for 1-2 hours. Just before serving, sprinkle with sesame seeds.