Grilled Shrimp Pea Shoot And Bok Choy Salad With Asian Reduced Fat Dressing Recipes

Steps:

• Heat a grill to medium-high heat.
• Wash the bok choy, cabbage and scallions and shake to remove the excess water. Grill just until grill marks appear and become aromatic, about 30 seconds to 1 minute. Remove them from the grill to a cutting board. Julienne the bok choy and chop the cabbage. If using curly leaf cabbage. cut into chiffonade. Add the bok choy and the cabbage to a large salad bowl. Cut the scallions on the bias and add them to the bowl. Add the remaining ingredients and toss. Pour the Orange Sesame Balsamic Dressing over the salad, then toss and serve.
• Whisk all the ingredients together in a glass or wooden bowl. Set aside until ready to use.
• Yield: about 1 cup

Steps:

• Preheat griddle or grill pan over high heat.
• Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.
• Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.
• Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

Steps:

• Heat grill to medium-high heat.
• Thread shrimp onto skewers; place in 13x9-inch dish. Mix next 5 ingredients. Pour 1/2 cup over shrimp; turn to evenly coat. Refrigerate 30 min. to marinate. Remove skewers from marinade; discard marinade.
• Rinse bok choy with cold water. (Do not dry.) Grill bok choy and shrimp 5 min., turning shrimp occasionally and brushing with half the remaining sauce mixture. Remove shrimp from grill. Turn bok choy; grill 3 to 5 min. or until tender, brushing occasionally with remaining sauce mixture.
• Place bok choy in large bowl. Remove shrimp from skewers. Add to bok choy; mix lightly.

Steps:

• Prepare a grill to medium-high heat.
• Whisk the peanut butter, sugar, vinegar, soy sauce, chile paste, and 5 tablespoons of the nectar until smooth; season sauce with pepper.
• Arrange the peaches, shrimp, and bok choy on the grill. Brush with the remaining 4 tablespoons nectar; brush lightly with 1/4cup sauce. Sprinkle with salt and pepper. Grill until the peaches are slightly charred, the shrimp are just opaque in the center, and the bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
• Mound the shrimp, bok choy, and peaches on a platter. Drizzle with some sauce. Serve with the remaining sauce.