Grilled Shrimp Asian Salad with Thai Peanut Dressing

• Grilled Shrimp Salad with Thai Peanut Dressing
• 1 lb. large fresh or frozen shrimp, peeled and deveined
• 3/4 cup Litehouse Foods Thai Peanut Dressing (divided) OR
Thai Peanut Dressing (divided)
• 1/4 cup olive or grapeseed oil
• 2 Tbsp creamy peanut butter
• 2 Tbsp unseasoned rice vinegar
• 2 Tbsp fresh lime juice
• 1 Tbsp reduced-sodium soy sauce
• 1 Tbsp honey
• 1 Tbsp chopped fresh mint leaves
• 1 Tbsp chopped fresh ginger
• 2 cloves garlic, roughly chopped
• 1 tsp crushed red pepper flakes
• 1 tsp sea salt
Salad Ingredients
• 4 ounces baby spring mix lettuce
• 4 ounces whole wheat angel hair pasta cooked according to package directions, drained and chilled
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 1/2 cup sliced each red and yellow bell peppers
• 1/4 cup sliced green onions
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh basil

1. Combine shrimp and 1/4 cup Thai Peanut Dressing (store bought or homemade version below) in a large plastic bag. Marinate for at least 30 minutes. (Refrigerate if not grilling right away.)
2. Preheat the grill to medium high heat. Thread shrimp onto 4 8-inch skewers, leaving a 1/4-inch space between shrimp. Place skewers on the prepared grill and cook for 6-8 minutes or until shrimp are opaque, turning once halfway through grilling. Remove from grill and let cool.
3. For the Thai Peanut Dressing: Combine oil, peanut butter, vinegar, lime juice, soy sauce, honey, mint leaves, ginger, garlic, red pepper flakes and salt in container of a food processor fitted with a metal blade. Cover and process until smooth.
4. Arrange lettuce, pasta, carrots, cucumbers, bell peppers, green onions, cilantro and basil leaves on serving platter. Add cooled grilled shrimp. Drizzle remaining Thai Peanut Dressing over top.

Notes