Sesame Shrimp Salad

Ingredients

• 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 or 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. 1

   Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap.

2. 2

   Microwave at HIGH 40 seconds or until sugar dissolves.

3. 3

   Cool.

4. 4

   Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.

5. 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. 6

   Add shrimp to bowl; toss to coat.

7. 7

   Marinate shrimp in refrigerator 15 minutes, tossing occasionally.

8. 8

   Remove shrimp from bowl, reserving marinade.

9. 9

   Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.

10. 10

    Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.

11. 11

    Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.

12. 12

    Combine cabbage and remaining ingredients in a large bowl.

13. 13

    Drizzle fish sauce mixture over cabbage mixture; toss well to coat.

14. 14

    Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.