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Grilled Shrimp Salad with Asian Flavors

Makes 4 servings 

Prep time: 15 minutes, Marinating time: up to 1 hour, Grilling time: 2 to 4 minutes

• 3 tablespoons canola oil, divided
• 4 teaspoons Weber® Grill Creations® Sweet ‘N Tangy BBQ Seasoning, divided
• 1 pound medium shrimp (31-35 count), peeled and deveined
• 2 tablespoons rice vinegar
• 2 teaspoons soy sauce
• 1/2 teaspoon dark sesame oil
• 1 package (3 to 5 ounces) salad mix
• 6 metal or wooden skewers (soak wooden skewers in water for at least 30 minutes)
• 1 cup chow mein noodles
• 1/3 cup slivered almonds, toasted

In a large bowl mix 2 tablespoons of the canola oil with 1 tablespoon of the seasoning. Add the shrimp and toss to coat thoroughly. Cover and refrigerate for up to 1 hour.

In a small bowl whisk the remaining 1 teaspoon of the seasoning along with the vinegar, soy sauce, sesame oil, and the remaining 1 tablespoon of canola oil.

Put the salad mix in a large serving bowl. Add just enough of the dressing to lightly coat the greens (you may not need all of it).

Thread the shrimp onto skewers and grill them over direct high heat (450°F to 550°F), with the lid closed as much as possible, until they are barely firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once.

Add the warm shrimp to the salad along with the chow mein noodles and almonds. Mix gently. Serve right away.

Tip: Doneness: Shellfish don’t flake, but they turn an opaque, pearly white color at the center when they are cooked. The only way to know for sure how the center looks is to cut into it, so plan on sacrificing one or two shrimp (a nice little snack for the chef, if they are done).

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