15 minutes (Marinating time: 10)
5 minutes (for grilling)
1 pound H-E-B New Harvest Large or Extra Large Shrimp
2 plums, seeded & quartered (optional)
1 cup World Art Foods™ Asian Plum Wasabi Sauce
2 tablespoons plain rice vinegar
1/2 head Napa Cabbage, sliced as thinly as possible (about 4 cups)
1/2 seedless or hothouse cucumber, julienned
2 cups Matchstix® or julienned carrots
1/2 cup cilantro leaves, chopped
1/3 cup Azar Sliced Almonds
Peel and devein shrimp. Place shrimp and quartered plums in a 1-gallon sealable plastic bag. Add 3/4 cup sauce (reserve remaining 1/4 cup for dressing). Seal bag and toss to coat; set aside to marinate 10 to 20 minutes.
Meanwhile, blend remaining 1/4-cup sauce with rice vinegar in a small bowl for slaw dressing. Discard outer cabbage leaves. Pull leaves from head; stack leaves, and slice crosswise, as thinly as possible to shred. Slice half of cucumber thinly; stack slices and cut thinly to julienne. Toss cabbage, cucumber, carrots, cilantro, and almonds with dressing. Set aside.
Heat charcoal 25 minutes or heat gas grill on High 10 minutes with lid closed. Clean and oil grill grate well; place grate 4-inches above heat source.
Place shrimp and plums on skewers; grill over Medium-High heat (425 degrees F grill surface temperature). Grill 4 to 5 minutes, turning as needed, to cook shrimp evenly; baste with additional sauce after turning, if desired.
Serve shrimp and plums with Asian Slaw.
No Nutritional Information Available
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