Lunchbox: Spicy Shrimp and Cucumber-Chickpea Salad

Successfully completed grad school interviews, 1; number of other interview requests, 0; days to wait until hearing back, seemingly endless very large number.

I made this salad last night for dinner and have lunches now for the rest of the week. Super-simple recipe, but really freaking good. There's definitely a hit of spicy in it but not overpowering so you're not breathing fire afterwards. Somewhere there's a bitter note - I think I may have gotten a not-quite-right lime - but overall I'm gushing over it. I didn't think I'd eat today because of the interview stomach butterflies but I pulled this out of the fridge and downed every bite. It's tasty whether served warm or cold.

SPICY SHRIMP AND CUCUMBER-CHICKPEA SALAD
adapted from two combined Self magazine recipes, via Epicurious

salad
1 large cucumber
1/2 c plain nonfat yogurt
1/4 tsp chili powder
1/4 tsp garam masala
1/2 tsp ground cumin
1 tsp dried cilantro
sugar to taste (I used 1 1/2 tsp)
zest of 1 lime
1 15-oz can chickpeas, rinsed and drained
1/2 c julienned roasted red bell pepper
juice from 1/2 lime
1 tsp minced ginger
2 scallions, thinly sliced
1/8 - 1/4 red onion, thinly sliced
1-2 bags baby lettuce blend
shrimp
2 tsp olive oil
2 tsp sesame oil
2 tsp minced ginger
3-4 cloves minced garlic
12 oz frozen medium to large size shrimp, thawed
2 Tbsp chili garlic sauce
1-2 Tbsp lemon juice

For salad: Halve the cucumber lengthwise and scoop out seeds with a spoon. Cut each half into quarters lengthwise and dice. Place in a colander and toss with some salt; let drain for at least ten minutes.
Whisk together yogrut, chili powder, garam masala, cumin, cilantro, sugar and zest; set aside. Gently combine chickpeas, bell pepper, lime juice, ginger, scallions and red onion in a bowl. Add drained cucumbers. Pour the yogurt dressing over and toss to coat thoroughly. Season with salt and pepper to taste.
For shrimp: Heat olive and sesame oils in a medium skillet over high heat. Add the ginger and garlic and saute about 45 seconds. Add shrimp and chili paste, tossing to cook evenly, about 3-4 minutes until shrimp are pink and cooked through. Add lemon juice, stir, and remove from heat.
For each portion: arrange a bed of lettuce on a large plate or bowl. Top with 1/4 of the chickpea-cucumber salad and drizzle a little of the dressing around the greens. Top with 1/4 of the shrimp. Yields 4 servings.