Sweet Heat Asian Barbecued Shrimp Salad

Ingredients

• 2 cup shredded or finely sliced red cabbage
• 2 cup 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 tablespoon vegetable oil
• 1 pound peeled and deveined shrimp
• 1/2 cup Stubb's® Sweet Heat Barbecue
• 3/4 cup Stubb's® Sweet Heat Barbecue
• 1/2 cup peanut butter
• 1/2 cup low sodium soy sauce
• 1/4 cup lime juice
• 6 tablespoon vegetable oil
• zest of 1 lime + 2 tablespoons lime juice
• 2 tablespoon rice wine vinegar
• 2 tablespoon reduced sodium soy sauce
• 2 teaspoon fish sauce (nam pla)
• 2 cloves garlic
• 2 teaspoon minced ginger
• 2 teaspoon brown sugar
• 1/4 cup chopped cilantro
• 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.