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Grilled Tiger Shrimp Salad

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Honey-Lime Dressing:
3 ounces coarsely chopped fresh cilantro leaves
3/4 cup honey
3/4 cup fresh lime juice
3/4 cup Kikkoman Less Sodium Soy Sauce
3 tablespoons Dijon-style mustard
1 tablespoon grated or minced fresh ginger
3/4 teaspoon ground cumin
3/4 teaspoon minced garlic
1/4 cup Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
1 1/2 to 1 3/4 cup canola oil
3 tablespoons sesame seed

4 pounds chopped tomatoes
3 pounds chopped iceberg lettuce
3 pounds thinly sliced green cabbage
12 ounces mixed baby greens
1 pound chopped green onions
8 ounces thinly sliced red bell pepper
Fried Rice Noodles (See recipe)
5 1/4 pounds grilled 21/25 tiger shrimp, shelled, tail-on
Hoisin Peanut Sauce (recipe below)
Soy-Glazed Almonds (recipe below)
6 ounces toasted sesame seed
1 tablespoon coarsely chopped fresh cilantro leaves


To make Honey Lime Dressing: In blender container, combine all ingredients except oils and sesame seed. Process until blended. Add sesame oil. With motor running, slowly add 1 1/2 cups of the canola oil, blending until smooth. Add additional canola oil to thicken, if necessary. Stir in sesame seed. (Yield: about 1 quart)

In large bowl, combine tomatoes, lettuce, cabbage, salad greens, green onions and bell pepper; cover and refrigerate if made ahead.

For each serving, to order: Combine 3 cups salad mixture, 1 cup Fried Rice Noodles and 1 ounce Honey-Lime Dressing; toss lightly to coat. Arrange 7 shrimp on top; drizzle with 3/4 ounce Hoisin Peanut Sauce. Garnish with 2 tablespoons Soy Glazed Almonds, sesame seed and cilantro.

To make Fried Rice Noodles: In small batches, deep-fry 9 ounces dried rice noodles in 375°F oil until puffed, but not browned. Remove and drain. (Yield: 24 cups)

To make Hoisin-Peanut Sauce: In saucepan, combine 1 cup water, 1/2 cup (5 ounces) smooth or chunky peanut butter, 1/2 cup (5 1/2 ounces) Kikkoman Hoisin Sauce, 2 tablespoons sesame oil, 2 tablespoons Kikkoman Soy Sauce, 1 tablespoon grated or minced fresh ginger, 1 tablespoon honey, 1 tablespoon Vietnamese chili garlic sauce and 1 tablespoon rice vinegar; heat over medium-high heat to a boil, stirring frequently with wire whisk. Reduce heat; simmer 1 to 2 minutes. Stir in additional water to thin, if necessary. Transfer to plastic squirt bottle. (Yield: 2 1/4 cups)

To make Soy-Glazed Almonds: In bowl, combine 2 1/2 cups (about 15 ounces) whole blanched almonds, 1/4 cup Kikkoman Soy Sauce and 1/4 cup sugar; mix until blended. Spread onto greased sheet pan; bake in 350°F oven for 20 to 25 minutes or until almonds are the color of molasses, stirring occasionally. Cool slightly. While still warm, transfer to cutting board; chop coarsely. (Yield: 3 cups)


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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