This has moved to the top of our weekly go-to dinner list. You’d better make room on yours too, ’cause you’re going to LOVE it!
For the Salad
2 cups shredded or finely sliced red cabbage
2 cups shredded or finely sliced white cabbage
2 cups, finely chopped kale
2 medium carrots, peeled and shredded
1/3 cup chopped peanuts
1/3 cup fresh cilantro leaves
2 tablespoons vegetable oil
1 pound peeled and deveined shrimp
1/2 cup Stubb’s Sweet Heat Bar-B-Q Sauce
For the Peanut Sauce
3/4 cup Stubb’s Sweet Heat Bar-B-Q sauce
1/2 cup peanut butter
1/2 cup low sodium soy sauce
1/4 cup lime juice
For the Dressing
6 tablespoons vegetable oil
zest of 1 lime + 2 tablespoons lime juice
2 tablespoons rice wine vinegar
2 tablespoons reduced sodium soy sauce
2 teaspoons fish sauce (nam pla)
2 cloves garlic
2 teaspoons minced ginger
2 teaspoons brown sugar
1/4 cup chopped cilantro
In a large bowl combine the red cabbage, white cabbage, kale and carrots. Set aside.
In a blender, combine the ingredients for the peanut sauce and blend until smooth and creamy. Transfer to a serving bowl and set aside.
In a small bowl, combine the ingredients for the dressing and whisk together – add the vinaigrette a few tablespoons at a time to the salad and toss to combine. Use only enough of the dressing to lightly coat the leaves – you don’t want it to be goopy. Reserve remaining dressing for another use.
Thread the shrimp onto skewers and preheat the grill (or a grill pan) to medium high heat. Lightly brush the shrimp with vegetable oil and cook for 1-2 minutes on one side, until they start to turn pink. Flip the shrimp and brush them with barbecue sauce. Cook for 1-2 minutes until the shrimp are cooked through and brush the other side with sauce.
To serve: Mound plates with salad, top with shrimp skewers and drizzle the peanut sauce over the top of shrimp and salad. Sprinkle with chopped peanuts and cilantro leaves. Serve.
Author: Tom Green
If we’re not supposed to have midnight snacks, then why is there a light in the fridge?