Grilled Teriyaki Shrimp Salad

[m-chan68]

Teriyaki Sauce

1/4 cup soy sauce
1 cup water
1/2 tsp ground ginger
1/2 tsp minced garlic
5 tbsp brown sugar
1 tbsp honey
2 tbsp cornstarch mixed 1/4 cup water

Salad

16 large, raw shrimp, peeled and deveined, tails intact
1 tbsp fresh lime juice
1 tsp sesame oil
3 cups mixed baby salad greens
1-1/2 cups bean sprouts
1/2 cup thinly sliced carrot
1/2 cup thinly sliced red pepper
2 green onions, thinly sliced
4 wooden skewers, soaked in warm water for 20 minutes
toasted sesame seeds (optional)

In a small saucepan, whisk together the soy sauce, water, ginger, garlic, brown sugar and honey over medium-high heat. Stir in the cornstarch mixture and heat until the sauce thickens slightly and the sugar dissolves. Add water to thin if necessary. Divide the sauce into 2 equalportions. Stir the lime juice and sesame oil into one half of the sauce and set aside. Toss the shrimp with the remaining half of the sauce. Toss the salad greens, bean sprouts, carrot, red pepper and green onions together in a salad bowl and set aside. Preheat a grill pan or grill to medium-high; brush lightly with oil. Arrange 4 shrimp on each of the wooden skewers. Discard the leftover marinade. Grill the shrimp for 1 to 2 minutes per side or until cooked through. Toss the salad with the reserved sauce, divide between 2 plates and top with 2 shrimp skewers each. Garnish with toasted sesame seeds, if using. Serves 2.

Tip: Use the teriyaki sauce as a marinade for chicken or scallops.