Sesame Shrimp Salad

Manami's Note:

A very exciting recipe! It was wonderful and we all had to have seconds! We made this pre-long weekend, so we could test it! Right! Cooking Light Magazine, May 2008 edition. 15 minutes cooling time.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4

Yield: 8.0 skewers

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

Directions:

1. Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap.
2. Microwave at HIGH 40 seconds or until sugar dissolves.
3. Cool.
4. Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.
5. Combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1/4 teaspoon salt, marmalade or preserves, and 1 teaspoon oil in a large bowl, stirring with a whisk.
6. Add shrimp to bowl; toss to coat.
7. Marinate shrimp in refrigerator 15 minutes, tossing occasionally.
8. Remove shrimp from bowl, reserving marinade.
9. Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.
10. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
11. Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
12. Combine cabbage and remaining ingredients in a large bowl.
13. Drizzle fish sauce mixture over cabbage mixture; toss well to coat.
14. Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.