Grilled Orange-Teriyaki Shrimp with Asian Chopped Salad

Craving a hearty meal? Try this fusion dish with caramelized shrimp in orange-teriyaki glaze and a crisp salad!

Grilled Orange-Teriyaki Shrimp with Asian Chopped Salad

Ingredients

1 1/2 large Wellsley Farms® Oranges, juiced (about 1/2 cup)
1/4 cup teriyaki marinade & sauce
1 bag (1 1/2 pounds) frozen Wellsley Farms® 16-20 Count Peeled and Deveined Tail-On Colossal Raw Shrimp, thawed and patted dry
6 (10-inch) wooden skewers
1 package (13 ounces) Asian chopped salad kit
1/2 (20-ounce) package Wellsley Farms® Rice Cracker Snack Mix

 

Directions

  1. In medium bowl, whisk orange juice and sauce. Makes about 3/4 cup.
     
  2. Place shrimp in large zip-top plastic bag; pour orange juice mixture over shrimp. Seal bag, pressing out excess air; refrigerate 1 hour.
     
  3. Soak skewers in water 20 minutes. In large bowl, prepare salad kit as label directs; fold in snack mix. Cover and refrigerate. Makes about 6 cups.
     
  4. Prepare outdoor grill for direct grilling over medium heat. Remove shrimp from marinade; discard marinade. Thread shrimp onto skewers and place on hot grill rack; cover and cook 5 minutes or until shrimp turn opaque throughout, turning once. Makes about 30 shrimp.
     
  5. Serve skewers over salad mixture.