Ingredients:
1 Each ginger root 2-inch piece, grated
0.25 Cup oil, canola
12 Ounce(wt)s shrimp, 26-30 (large) peeled, tail-on, and deveined
1 to taste salt and pepper
2 Tablespoons oil, canola
1 Tablespoon oil, sesame, dark
Optional Ingredients:
0.5 Cup peanuts, roasted chopped Add to shopping list
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Directions:
Whisk the soy, lime juice, honey, ginger, garlic and canola oil in a medium bowl until combined. Transfer half to a food processor fitted with the blade attachment and set aside. Add the shrimp to the remaining marinade in the bowl and toss to coat. Cover and refrigerate for 15 minutes.
While the shrimp marinates, whisk together the rice vinegar, soy sauce, canola and sesame oils, scallion and cilantro in a small bowl.
Heat the grill to high. Remove the shrimp from the marinade, brush with canola oil, and season with salt and pepper. Skewer the shrimp and grill for 2 to 3 minutes per side, until just cooked through.
Toss the spinach with some of the vinaigrette and mound in the center of a serving platter. Arrange shrimp around spinach and spoon over more of the dressing. Scatter the peanuts over the salad and shrimp. |