Hawaiian Grilled-Shrimp Salad
Apr 26, 2013
Get a taste of island life with this refreshing salad that features grilled shrimp, pineapple, cashews, and cucumber dressed in a unique blend of Asian flavors.
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Yields: 4 servings
Total Time: 0 hours 30
Metal or bamboo skewers
1 1/4 lb. large shrimp
1/2 tsp. ground ginger
4 tsp. toasted sesame oil
3 tbsp. rice vinegar
2 tbsp. canola oil
1 tbsp. Soy Sauce
2 tsp. wasabi paste
head Boston lettuce
seedless (English) cucumber
small Red Onion
chopped salted cashews
- Prepare grill for direct grilling on medium-high. If using bamboo skewers, soak in water at least 15 minutes.
- In medium bowl, toss shrimp with ginger and 2 teaspoons sesame oil until well-coated. Let stand 10 minutes.
- Meanwhile, thread pineapple onto skewers; grill 6 minutes or until lightly charred, turning occasionally. Thread shrimp onto skewers; grill 2 to 4 minutes or until opaque throughout, turning over once. Transfer skewers to cutting board; remove pineapple and shrimp. Coarsely chop pineapple.
- In large bowl, whisk together vinegar, canola oil, soy sauce, wasabi, and remaining 2 teaspoons sesame oil. Add lettuce, cucumber, red onion, pineapple, and shrimp; toss until well-combined. Divide among 4 serving plates. Top with cashews.
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Date: 09.12.2018, 23:52 / Views: 81461