Add shrimp to romaine to get a dose of fresh greens anytime!
In skillet, heat 1 tbsp. sesame oil over medium-high. Add 1 head roughly chopped romaine, 1 cup trimmed and halved snap peas, 1 thinly sliced red bell pepper and 1 grated clove garlic. Cook, stirring often, until crisp-tender, about 3 minutes. Stir in 1/4 cup soy sauce, 2 tsp. sugar and 1 lb. peeled and deveined medium shrimp. Cook until shrimp is opaque in the center, about 3 minutes; season. Serve over rice, topped with chopped cashews.