I found a recipe in the cookbook, Marie Claire Seasonal Kitchen, that called for shrimp and chicken.
As I am trying to eat less meat, I decided to substitute some type of fish for the chicken.
I was going to get some tillapia fillets but the swai were cheaper.
Swai is a type of catfish that is farm-raised in Vietnam.
Normally I only eat fish from the USA but the price was right and I thought I would give it a try.
It took only a few minutes to sauté in some olive oil and I nibbled on it as I proceeded to make the salad. It was delicious!

l good-sized SWAI FILLET
12 oz. SHRIMP, medium sized, cooked, shelled, with tails intact
1 tsp. CUMIN
2 tsp. FISH SAUCE
4 Tbsp. fresh LIME JUICE
4 Tbsp. OLIVE OIL
1 Tbsp. SESAME OIL
15 MINT LEAVES, finely sliced
1 tsp. SUGAR
1 CARROT, grated
3.5 oz. SNOW PEA SPROUTS (I did not use these as there were none available at my store)
1 CUCUMBER, peeled, seeded, and diced
2 SCALLIONS, finely sliced
1 head of ROMAINE LETTUCE, finely sliced
1-2 Tbsp. SESAME SEEDS, toasted

Sauté swai fillet in just a little olive oil in a non-stick pan until lightly browned on each side and set aside.

In a small bowl, combine the cumin, fish sauce, lime juice, olive oil, sesame oil, mint and sugar.
Stir until the sugar has dissolved, then pour the mixture over the shrimp and toss until well coated.

Add the cooked swai, carrot, sprouts (if using), cucumber, scallions and lettuce.
Lightly toss together, then pile on a serving platter or individual bowls and sprinkle with sesame seeds.