Instructions: 1. Separate cauliflower in small flowerets. Parboil until tender but still crunchy (3 to 4 minutes). Place in a bowl with cooked shrimp (if large, cut shrimp in two).

2. Mix soy sauce and sesame oil. Add to bowl and toss.

3. Refrigerate, covered, only to chill (about 20 minutes).

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