• 1 pound medium shrimp (41-50 count) peeled, and deveined
• 12 wooded skewers, soaked in water
• 1 jar teriyaki sauce, or thai bbq sauce
• 2 cloves garlic, minced
• 2 tablespoons ginger, minced
• ¼ cup smooth peanut butter
• 1 tablespoon brown sugar
• ¼ cup orange juice
• 2 tablespoons Rice Wine Vinegar
• ¼ cup Kikoman reduced sodium soy sauce
• 1/4 cup vegetable oil
• 1 large head of romaine, torn into bite size pieces
• ½ head of nappa cabbage, sliced in long strands
• 1 red or yellow bell pepper, cut in thin slices
• 2 scallions, thinly sliced
• 1/2 cup sliced Chinese pea pods
• 1/2 cup toasted cashews (cook cashews in a dry  skillet over low heat, about 3-5 minutes.)
• 1 blood orange, peeled and sectioned
• 1 bag of Chinese crispy  noodles

Method

Rinse and pat shrimp dry. Thread 3 shrimp on each skewer. Brush with bbq sauce and place on hot grill. Turn after 2 minutes and remove when translucent and fully cooked.

In a small bowl, stir garlic, ginger, peanut butter and  brown sugar together.  Add orange juice, rice wine vinegar and soy; whisk until creamy. Drizzle in oil while continuing to whisk. You should have a creamy not too thick dressing. Set aside.

In a large bowl, combine romaine, nappa cabbage, bell peppers, scallions, pea pods and toasted cashews. Toss to combine; then add enough dressing to coat but not make soggy. Place 1/4 of this mixture on 4 large dinner plates or bowls. Top with 3-4 orange slices on each. Take 3 skewers and place them on ends, teepee style over each salad. Sprinkle with Chinese noodles and serve with extra dressing on the side.

Makes 4 Dinner Salads

Contributor: Linda Croley

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