Sesame Shrimp Salad

By gilligan1963

Ingredients

• 1 Tbsp sugar
• 3 Tbsp fresh lime juice, divided
• 1 Tbsp water
• 1 garlic clove, minced
• 2 tsp chili garlic sauce, divided
• 1 1/2 tsp fish sauce
• 1/2 tsp salt, divided
• 1 Tbsp orange marmalade
• 2 tsp dark sesame oil, divided
• 24 large shrimp, peeled and deveined (about 1 pound)
• 5 cups shredded chinese cabbage
• 1 1/2 cups shredded carrot
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped fresh mint
• 2 Tbsp toasted sesame seeds

Preparation

Step 1

Combine sugar, 2 Tbsp juice, 1 Tbsp water, and garlic in a small microwave-safe bowl; cover with plastic wrap. Microwave at high 40 seconds or until sugar dissolves. Cool. Stir in 1 tsp chili garlic sauce, fish sauce, and 1/4 tsp salt.

Combine remaining 1 Tbsp juice, remaining 1 tsp chili garlic sauce, remaining 1/4 tsp salt, marmalade, and 1 tsp oil in a large bowl, stirring with a whisk. Add shrimp to bowl; toss to coat. Marinate shrimp in refrigerator 15 minutes, tossing occasionally. Remove shrimp from bowl, reserving marinade. Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.

Heat remaining 1 tsp oil in a large nonstick skillet over medium-high heat. Add shrimp skewers and reserved marinade to pan; cook 3½ minutes 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 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.