Asian Shrimp Skewers with Hot and Spicy Slaw

For the Shrimp Skewers

1 Bag 50-60 Shrimp, peeled, rinsed & patted dry

Wood Skewers

For the Shrimp Marinade:

1 Lime, zested

Juice of 1 Lime

3 Tbsp. Gluten-Free Soy Sauce

1 Tbsp. Apricot Simply Fruit Jelly

1 Tbsp. Rice Vinegar

1/2 Tbsp. Sriracha Sauce

1/2 tsp. Crushed Red Pepper

1/2 Tbsp. Dried Parsley Flakes

1 Tbsp. Chopped Garlic

Place all ingredients in a medium glass or ceramic bowl and stir.

Add shrimp and toss. Cover and refrigerate for at least 30 minutes but no more than 1 1/2 hours.

For the Salad Dressing:

1/4 Cup Rice Vinegar

1 Lime, zested

Juice of 1 Lime

1 Jalapeno, diced with seeds and membrane intact (if you like it hot)

1 Tbsp. Cilantro, chopped

1 Tbsp. Fish Sauce

1 Tbsp. Sweet Chili Sauce

1/8 tsp. Dark Sesame Oil

Sesame Seeds for sprinkling after salad is tossed with dressing

Place all ingredients (except the seeds) in a small glass or ceramic bowl, stir. Cover and refrigerate while you make the salad.

For the Salad:

2 1/2 Cups Napa Cabbage, sliced thinly

2 Tbsp. Chives, finely chopped

1 Large Carrot, shredded

2 Large Broccoli Florets, pulled apart

1/2 Seedless Cucumber, peeled and sliced lengthwise then quartered

Place all ingredients in a medium glass or ceramic bowl and refrigerate until you are ready to dress the salad (right before the shrimp come off of the grill).

Next, skewer the shrimp and pre-heat the grill on medium-high.

I also grilled a summer squash alongside the shrimp. Cut  in half lengthwise, top with chopped garlic, thyme, olive oil and a squirt of lime juice on each one.

Grill the shrimp until done. They only take a few minutes per side. While the shrimp and the squash are grilling, toss the salad with the dressing and sprinkle with sesame seeds. I also made a dip for the shrimp with a little rice vinegar, sweet chile sauce, and sriracha sauce.