Grilled Shrimp and Chayote Salad with Chili-Garlic Dressing

• FAST
• HEALTHY
• STAFF-FAVORITE

Ingredients

1. 1/2 cup fresh orange juice
2. 1 tablespoon plus 2 teaspoons low-sodium soy sauce
3. 2 teaspoons Asian chili-garlic sauce
4. 1 teaspoon Asian sesame oil
5. 1 large red onion, sliced crosswise 1/4 inch thick
6. 6 Portobello mushrooms caps
7. 1 large chayote (3/4 pound)—halved lengthwise, pitted and cut lengthwise into 24 slices
8. 2 pounds shelled and deveined medium shrimp
9. 1/4 cup pure olive oil, for brushing
10. Salt and freshly ground pepper

1. Light a grill. In a small bowl, combine the orange juice, soy sauce, chili-garlic sauce and sesame oil.
2. Insert a toothpick through each onion slice to the center to hold it together. Arrange the onion slices, Portobello caps and chayote slices on 2 large baking sheets. Thread the shrimp onto six 12-inch metal skewers. Brush the vegetables and shrimp with the olive oil and season with salt and pepper.
3. Grill the onion and chayote over a medium-hot fire until lightly charred, 2 minutes per side. Grill the Portobellos until tender and lightly charred, 4 minutes per side. Return the vegetables to the baking sheets. Grill the shrimp until just cooked through, 1 minute per side.
4. Thickly slice the Portobellos. Remove the toothpicks from the onion slices and separate into rings. Drizzle 3 tablespoons of the dressing over the vegetables and toss them together. Mound the vegetable salad on plates and top with the shrimp skewers. Drizzle with the remaining dressing and serve.