Asian Salad with Grilled Shrimp

Serves: 4

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Prep time: 30 mins

Cooking time: 10 mins

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Asian Salad Ingredients

• 1 head of romaine, washed, thoroughly dried, and thinly chopped

• 2 cups shaved red cabbage

• 1 cup bean sprouts

• 1 cup carrot, grated

• 1/3 cup scallion, finely chopped

• 1/2 cup red onion, diced

• 1 red sweet pepper, sliced

• 1 cup grape tomatoes

• 14 oz can mandarin oranges in water (drained)

• 1/2 cup sliced toasted almonds

• 1 cup sliced sugar snap peas

Dressing Ingredients

• 1/3 cup plum sauce

• 1 1/2 tsp garlic powder

• 1 tbsp low sodium soy sauce

• 2 tbsp seasoned rice wine vinegar

• 1 tbsp sesame oil

• 3 tsp black sesame seeds

• 1/2 tsp ginger powder

Shrimp Ingredients

• 1 bag of Rainforest Jumbo Shrimp

• 1⁄4 cup plum sauce

• 2 tbsp dark soy sauce

• 1 tbsp sesame oil

• 3 tsp garlic powder

• 1 tsp ginger powder

• 1 tbsp sriracha

Method

1. In a bowl, add shrimps and shrimp ingredients. Set aside in fridge to marinate (preferably for a few hours).

2. Pour all dressing ingredients in jar and shake well. Set aside in fridge.

3. When ready to cook shrimp, preheat a grill to 500°F.

4. Grill shrimp for about 3 minutes on each side then set aside to cool slightly.

5. To assemble, add all of the salad ingredients and cooked shrimp to a large bowl. Add the dressing and toss well.

Recipe and photos courtesy of Karina Matalon