Sesame Shrimp Salad

• sugar (if you HAVE to, use splenda)1 tablespoon
• fresh lime juice, divided↗3 tablespoons
• water↗1 tablespoon
• garlic clove, minced↗1
• chili-garlic sauce, divided (such as Lee Kum Kee)↗2 teaspoons
• fish sauce↗1 1⁄2 teaspoons
• salt, divided↗1⁄2 teaspoon
• orange marmalade (we used apricot) or 1 tablespoon apricot preserves (we used apricot)↗1 tablespoon
• dark sesame oil, divided↗2 teaspoons
• large shrimp, peeled and deveined (about 1 pound)↗24
• shredded napa cabbage (Chinese)5 cups
• trimmed watercress leaves↗1 1⁄2 cups
• shredded carrots1 1⁄2 cups
• chopped fresh cilantro1⁄3 cup
• chopped of fresh mint1⁄3 cup
• tablespoons toasted sesame seeds↗2

Step-by-step instructions

1. 1

   Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap.

2. 2

   Microwave at HIGH 40 seconds or until sugar dissolves.

3. 3

   Cool.

4. 4

   Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.

5. 5

   Combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1/4 teaspoon salt, marmalade or preserves, and 1 teaspoon oil in a large bowl, stirring with a whisk.

6. 6

   Add shrimp to bowl; toss to coat.

7. 7

   Marinate shrimp in refrigerator 15 minutes, tossing occasionally.

8. 8

   Remove shrimp from bowl, reserving marinade.

9. 9

   Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.

10. 10

    Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.

11. 11

    Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.

12. 12

    Combine cabbage and remaining ingredients in a large bowl.

13. 13

    Drizzle fish sauce mixture over cabbage mixture; toss well to coat.

14. 14

    Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.