Sweet Heat Asian Barbecued Shrimp Salad

Topped with succulent grilled shrimp, slathered in that decadent Stubb’s sauce,  this salad eats like dinner – and trust me,  you won’t stop at one helping.
Prep Time: 40 min
Cook Time: 5 min
Total Time: 45 min
Serves 4

Ingredients

For the Salad
  1. 2 cups shredded or finely sliced red cabbage
  2. 2 cups shredded or finely sliced white cabbage
  3. 2 cups, finely chopped kale
  4. 2 medium carrots, peeled and shredded
  5. 1/3 cup chopped peanuts
  6. 1/3 cup fresh cilantro leaves
  7. 2 tablespoons vegetable oil
  8. 1 pound peeled and deveined shrimp
  9. 1/2 cup Stubb’s Sweet Heat Bar-B-Q Sauce
For the Peanut Sauce
  1. 3/4 cup Stubb’s Sweet Heat Bar-B-Q sauce
  2. 1/2 cup peanut butter
  3. 1/2 cup low sodium soy sauce
  4. 1/4 cup lime juice
For the Dressing
  1. 6 tablespoons vegetable oil
  2. zest of 1 lime + 2 tablespoons lime juice
  3. 2 tablespoons rice wine vinegar
  4. 2 tablespoons reduced sodium soy sauce
  5. 2 teaspoons fish sauce (nam pla)
  6. 2 cloves garlic
  7. 2 teaspoons minced ginger
  8. 2 teaspoons brown sugar
  9. 1/4 cup chopped cilantro

Instructions

  1. In a large bowl combine the red cabbage, white cabbage, kale and carrots. Set aside.
  2. In a blender, combine the ingredients for the peanut sauce and blend until smooth and creamy. Transfer to a serving bowl and set aside.
  3. In a small bowl, combine the ingredients for the dressing and whisk together – add the vinaigrette a few tablespoons at a time to the salad and toss to combine. Use only enough of the dressing to lightly coat the leaves – you don’t want it to be goopy. Reserve remaining dressing for another use.
  4. Thread the shrimp onto skewers and preheat the grill (or a grill pan) to medium high heat. Lightly brush the shrimp with vegetable oil and cook for 1-2 minutes on one side, until they start to turn pink. Flip the shrimp and brush them with barbecue sauce. Cook for 1-2 minutes until the shrimp are cooked through and brush the other side with sauce.
  5. To serve: Mound plates with salad, top with shrimp skewers and drizzle the peanut sauce over the top of shrimp and salad. Sprinkle with chopped peanuts and cilantro leaves. Serve.
Notes
You can also swap out chicken, pork or beef for the shrimp! Delish!
This recipe is brought to you by Garlic and Zest.[1]
Endnotes:
  1. Garlic and Zest.: http://www.garlicandzest.com/sweet-heat-asian-barbecued-shrimp-salad