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Hawaiian Grilled Shrimp Salad

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Member since 2014

Serves 4 | Prep Time 5 | Cook Time 15


1 1/4lbs shelled, deveined large Shrimp 16-20
4 Tsp. toasted sesame oil
3 Tbsp. rice vinegar
1 Tbsp. tamari sauce
1 head Boston lettuce (leaves separated & torn)
1/2 small red onion, thinly sliced
1/2 Tsp. ground ginger
2 cups pineapple, chunked
2 Tbsp. olive oil
2 Tsp. wasabi paste (optional)
1 English cucumber, sliced and halved
1/3 cup non salted cashews, chopped

Prepare grill for direct grilling on med-high.

In medium bowl, toss shrimp with ginger and 2tsp sesame oil, well coated.

Let stand for 10 minutes.

Meanwhile thread pineapple onto skewers.

Grill 2-4 min or until lightly charred, turning occasionally.

Thread shrimp onto skewers to cutting board; remove from skewers.

Coarsely chop pineapple.

In large bowl, whisk together vinegar, olive oil, tamari, wasabi and remaining 2tsp sesame oil.

Add lettuce, cucumber, red onion, pineapple and shrimp.

Toss until well combined.

Divide amount serving plates & top with cashews.

Pairs Well With


This is a healthy summer recipe. A delicious island approach to shrimp with a bit of a bite!

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