Ingredients: |
Ingredients: 1 T sugar
3 T fresh lime juice, divided
1 T water
1 garlic clove, minced
2 t. chili garlic sauce (such as Lee Kum Kee)
divided
1 1/2 t fish sauce
1/2 t salt, divided
1 T orange marmalade
2 t dark sesame oil, divided
24 large shrimp, peeled and deveined
5 c. shredded napa cabbage
1 1/2 c. trimmed watercress leaves (if desired)
1 1/2 c. shredded carrot
1/3 c. chopped fresh cilantro
1/3 c. chopped fresh mint
2 T. toasted sesame seeds
|
Directions: |
Directions:Combine sugar, 2 T juice, 1 T water, and garlic in a small microwave-safe bowl; cover w/ plastic wrap. Microwave at High 40 seconds or until sugar dissolves. Cool. Stir in 1 t. chili garlic sauce, fish sauce, and 1/4 t. salt.
Combine remaining 1 T. juice, remaining 1 t. chili garlic sauce, remaining 1/4 t. salt, marmalade, and 1 t. oil in a large bowl, stirring with a whisk. Add shrimp to bowl; toss to coat. Marinate shrimp in refrigerator 15 min, tossing occasionally. Remove shrimp from bowl, reserving marinade. Thread 3 shrimp onto each of 8 (8") wooden skewers.
Heat remaining 1 t. oil in a large nonstick skillet over med-high heat. Add shrimp skewers and reserved marinade to pan; cook 3 1/2 min. or until shrimp is done and glazed, turning once.
Combine cabbage and remaining ingredients in a large bowl. Drizzle fish sauce mixture over cabbage mixture; toss well to coat. Arrange 2 c. cabbage mixture onto each of 4 plates; top each serving with 2 skewers. |
This recipe for Sesame Shrimp Salad is from