Ingredients:
\n1 tablespoon sugar
\n3 tablespoons fresh lime juice, divided
\n1 tablespoon water
\n1 garlic clove, minced
\n2 teaspoons chili garlic sauce (such as Lee Kum Kee), divided
\n1 1\/2 teaspoons fish sauce
\n1\/2 teaspoon salt, divided
\n1 tablespoon orange marmalade
\n2 teaspoons dark sesame oil, divided
\n24 large shrimp, peeled and deveined (about 1 pound)
\n5 cups shredded napa (Chinese) cabbage
\n1 1\/2 cups trimmed watercress leaves
\n1 1\/2 cups shredded carrot
\n1\/3 cup chopped fresh cilantro
\n1\/3 cup chopped fresh mint
\n2 tablespoons toasted sesame seeds<\/p>\n
Preparation
\n1. Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 40 seconds or until sugar dissolves. Cool. Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1\/4 teaspoon salt.
\n2. Combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1\/4 teaspoon salt, marmalade, and 1 teaspoon oil in a large bowl, stirring with a whisk. Add shrimp to bowl; toss to coat. Marinate shrimp in refrigerator 15 minutes, tossing occasionally. Remove shrimp from bowl, reserving marinade. Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.
\n3. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp skewers and reserved marinade to pan; cook 3 1\/2 minutes or until shrimp is done and glazed, turning once.
\n4. Combine cabbage and remaining ingredients in a large bowl. Drizzle fish sauce mixture over cabbage mixture; toss well to coat. Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.<\/p>\n","protected":false},"excerpt":{"rendered":"
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