Rinse and pat shrimp dry. Thread 3 shrimp on each skewer. Brush with bbq sauce and place on hot grill. Turn after 2 minutes and remove when translucent and fully cooked.
In a small bowl, stir garlic, ginger, peanut butter and brown sugar together. Add orange juice, rice wine vinegar and soy; whisk until creamy. Drizzle in oil while continuing to whisk. You should have a creamy not too thick dressing. Set aside.
In a large bowl, combine romaine, nappa cabbage, bell peppers, scallions, pea pods and toasted cashews. Toss to combine; then add enough dressing to coat but not make soggy. Place 1/4 of this mixture on 4 large dinner plates or bowls. Top with 3-4 orange slices on each. Take 3 skewers and place them on ends, teepee style over each salad. Sprinkle with Chinese noodles and serve with extra dressing on the side.
Makes 4 Dinner Salads
Contributor: Linda Croley
back to shrimp recipe page back to main seafood page back to grill and barbecue recipes back to salad recipes