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If using wooden skewers, soak them in water at least 30 minutes to prevent them from burning.

Linda Rohr, Westport, Connecticut
Recipe by Southern Living October 2004

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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss together first 5 ingredients in a small bowl; spread peanut mixture in a single layer on a baking sheet.

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  • Bake at 400° for 10 to 12 minutes, stirring once. Cool.

  • Cook edamame in boiling water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain and set aside.

  • Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.

  • Peel 4 oranges, and cut each into 6 (1/2-inch-thick) slices; set slices aside.

  • Grate remaining orange to equal 1/2 teaspoon grated rind in a small bowl; squeeze juice from orange into bowl. Add hoisin sauce and next 3 ingredients to bowl, and stir until blended. Remove 2 tablespoons citrus dressing and brush evenly on shrimp. Reserve remaining dressing.

  • Coat cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°). Place shrimp skewers on grate, and grill 2 minutes on each side or just until done. Salt and pepper to taste.

  • Arrange lettuce and watercress on 4 serving plates, and top evenly with edamame, orange slices, watermelon, and green onions. Top each salad with 4 shrimp. Sprinkle evenly with cilantro, basil, and peanut mixture; drizzle with reserved citrus dressing.

  • *2 cups uncooked fresh green shelled soybeans may be substituted for frozen. Boil soybeans in lightly salted water to cover 15 to 20 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Proceed with recipe as directed.

  • Per serving: Calories 494 (34% from fat); Fat 19 g (sat 4g, mono 8g, poly 1g); Protein 2g; Carb 64g; Fiber 4g; Chol 44mg; Iron 5mg; Sodium 871mg*; Calc 263mg.

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