Shrimp Salad with Papaya Salsa

Yield

Yield: 24 servings

kikkoman products used:

Plum Sauce Gluten-Free Thai Style Chili Sauce No Preservatives Added Non-GMO Toasted Sesame Oil

ingredients

Grilled Shrimp:
6 pounds medium shrimp, peeled and deveined
3/4 cup rice wine
1/3 cup Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
salt
Chinese five spice

Sauce:
3/4 cup Kikkoman Plum Sauce
3/4 cup lime juice
1/3 cup honey
3 tablespoons Asian sesame oil
3/4 teaspoon Chinese five spice

Papaya Salsa:
2 pounds papayas, peeled, seeded and cut into 1/2-inch dice
12 ounces golden raisins
6 ounces red bell pepper, cut into 1/4-inch dice
1/3 cup cilantro, chopped
1/3 cup crystallized ginger, chopped
3/4 cup lime juice
1/3 cup Kikkoman Thai Style Chili Sauce

36 cups baby spinach leaves

directions

To make Grilled Shrimp:In large bowl, toss shrimp with wine and oil to coat. Season with salt and five spice. Thread shrimp on bamboo skewers; grill on gas or charcoal grill, turning once, about 5 minutes or until cooked. Remove from skewers; refrigerate.

To make Sauce: Whisk together all ingredients. Refrigerate.

To make Papaya Salsa: Gently stir together all ingredients.

For each serving, to order: Toss 1 1/2 cups spinach with 2 teaspoons sauce; mound on plate. Toss 1/4 pound shrimp with 2 teaspoons sauce, arrange on top of spinach. Spoon 1/4 cup salsa next to spinach.

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