Newmans Own Sesame Ginger Shrimp Salad Recipes

NEWMAN'S OWN SESAME GINGER SHRIMP SALAD

Steps:

• Place shrimp in 1/2 cup of the salad dressing for 20 minutes to marinate.
• From the top, remove the core of the Bibb lettuce; reserve outer leaves.
• Arrange whole lettuce leaves around salad bowl.
• Julienne and mix the Bibb lettuce core with the Napa cabbage.
• Place saute pan on medium high heat.
• Remove shrimp from marinade and add shrimp to hot pan.
• When shrimp have started to become translucent (2-3 minutes), add shallots, carrots, snow peas, broccoli and red pepper.
• Stir-fry shrimp and vegetable mixture for about one minute until vegetables begin to sweat.
• Add remaining 2 ounces of salad dressing and remove from heat.
• Place vegetable and shrimp mixture into lettuce bowl and top with chopped scallions, cashews and fried wonton noodles.

GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE

Steps:

• Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
• Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
• Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.

SESAME SHRIMP SALAD

Steps:

• Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap.
• Microwave at HIGH 40 seconds or until sugar dissolves.
• Cool.
• Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.
• 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.
• Add shrimp to bowl; toss to coat.
• Marinate shrimp in refrigerator 15 minutes, tossing occasionally.
• Remove shrimp from bowl, reserving marinade.
• Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.
• Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
• Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
• Combine cabbage and remaining ingredients in a large bowl.
• Drizzle fish sauce mixture over cabbage mixture; toss well to coat.
• Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.