Ginger Shrimp Salad

"Broiling is a great way to cook shrimp. It's so good when it gets a little charred!"
(serves 4-6)

Shrimp:
2 T. Ponzu Citrus Sauce*
2 T. packed brown sugar
1 T. minced fresh ginger
2 garlic cloves, minced
2 lbs. large shrimp, peeled and deveined, tails off*

Dressing and Salad:
1/4 cup EVOO
1/4 cup fresh lime juice (from 2 limes)
2 T. packed brown sugar
1 T. minced fresh ginger
1/2 jalapeno pepper, seeded and diced (wear gloves*)
1 lb. mixed salad greens
1 pint cherry tomatoes, halved

For the shrimp: Mix the Ponzu, brown sugar, ginger and garlic in a large resealable plastic bag. Add the shrimp to the bag and seal. Let marinate at least 5 min. and up to 15 min.
For the dressing: Whisk the olive oil, lime juice, brown sugar, ginger, and jalapeno in a small bowl.
Preheat the broiler. Remove shrimp from the marinade, transfer to a rimmed baking sheet or broiler pan and broil until opaque, pink, and slightly charred, about 4 min. Transfer the shrimp to a plate and let cool slightly, saving any juices on the baking sheet. For the salad: In a large bowl, toss the salad greens and tomatoes with about 3/4 of the dressing. Arrange the shrimp on top and drizzle with the remaining dressing and any juices from the baking sheet.

"We don't need to wait to enjoy a rich life in God's kingdom."

Happy Friday!!

Love,

Chef Deb