Prep 20 mins
Cook 10 mins
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.
- 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 of fresh mint
- 2 tablespoons toasted sesame seeds
- Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap.
- Microwave at HIGH 40 seconds or until sugar dissolves.
- Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.
- 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.
- Add shrimp to bowl; toss to coat.
- Marinate shrimp in refrigerator 15 minutes, tossing occasionally.
- Remove shrimp from bowl, reserving marinade.
- Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.
- Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
- Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
- Combine cabbage and remaining ingredients in a large bowl.
- Drizzle fish sauce mixture over cabbage mixture; toss well to coat.
- Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.