Sesame Shrimp Salad

Ingredients

• 1.5 cups carrots shredded
• 2 teaspoons sriracha divided (such as Lee Kum Kee)
• 2 teaspoons sesame oil dark divided
• 1.5 teaspoons fish sauce 
• 0.3 cup cilantro leaves fresh chopped
• 0.3 cup mint leaves fresh chopped
• 1  garlic clove minced
• 3 tablespoons juice of lime fresh divided
• 5 cups napa cabbage shredded chinese ()
• 1 tablespoon orange marmalade 
• 0.5 teaspoon salt divided
• 2 tablespoons sesame seed toasted
• 1 pound shrimp deveined peeled
• 1 tablespoon sugar 
• 1 tablespoon water 
• 1.5 cups watercress leaves trimmed

Equipment

• bowl
• frying pan
• whisk
• plastic wrap
• microwave
• skewers
• wooden skewers

Directions

1. 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.
2. 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.
3. Add shrimp to bowl; toss to coat. Marinate shrimp in refrigerator 15 minutes, tossing occasionally.
4. Remove shrimp from bowl, reserving marinade. Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.
5. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
6. Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
7. Combine cabbage and remaining ingredients in a large bowl.
8. 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.