Sesame Shrimp Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1 tablespoon sugar (if you have to, use splenda)
• 3 tablespoons fresh lime juice, divided
• 1 tablespoon water
• 1 garlic clove, minced
• 2 teaspoons chili-garlic sauce, divided (such as lee kum kee)
• 1 1/2 teaspoons fish sauce
• 1/2 teaspoon salt, divided
• 1 tablespoon orange marmalade (we used apricot) or 1 tablespoon apricot preserves (we used apricot)
• 2 teaspoons dark sesame oil, divided
• 24 large shrimp, peeled and deveined (about 1 pound)
• 5 cups shredded napa cabbage (chinese)
• 1 1/2 cups trimmed watercress leaves
• 1 1/2 cups shredded carrots
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped fresh mint
• 2 tablespoons toasted sesame seeds

Recipe

• 1 combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap.
• 2 microwave at high 40 seconds or until sugar dissolves.
• 3 cool.
• 4 stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.
• 5 combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1/4 teaspoon salt, marmalade or preserves, and 1 teaspoon oil in a large bowl, stirring with a whisk.
• 6 add shrimp to bowl; toss to coat.
• 7 marinate shrimp in refrigerator 15 minutes, tossing occasionally.
• 8 remove shrimp from bowl, reserving marinade.
• 9 thread 3 shrimp each of 8 (8-inch) wooden skewers.
• 10 heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
• 11 add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
• 12 combine cabbage and remaining ingredients in a large bowl.
• 13 drizzle fish sauce mixture over cabbage mixture; toss well to coat.
• 14 arrange 2 cups cabbage mixture each of 4 plates; top each serving with 2 skewers.