Sesame Shrimp Salad

By sarah_carroll

Ingredients

• 1 tablespoon sugar
• 3 tablespoons fresh lime juice, divided
• 1 tablespoon water
• 1 garlic clove, minced
• 2 teaspoons chili garlic sauce (such as Lee Kum Kee), divided
• 1 1/2 teaspoons fish sauce
• 1/2 teaspoon salt, divided
• 1 tablespoon orange marmalade
• 2 teaspoons dark sesame oil, divided
• 24 large shrimp, peeled and deveined (about 1 pound)
• 5 cups shredded napa (Chinese) cabbage
• 1 1/2 cups trimmed watercress leaves
• 1 1/2 cups shredded carrot
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped fresh mint
• 2 tablespoons toasted sesame seeds

Details

Servings 4

Preparation

Step 1

1. Combine sugar, 2 tablespoons juice, 1 tablespoon 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 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.
2. Combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1/4 teaspoon salt, marmalade, and 1 teaspoon 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.
3. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
4. 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