Chayote, a type of squash widely used in Latin American cooking, is perfect for grilling because it stays crisp and becomes sweet when charred.
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1/2 cup fresh orange juice
1 tablespoon plus 2 teaspoons low-sodium soy sauce
2 teaspoons Asian chili-garlic sauce
1 teaspoon Asian sesame oil
1 large red onion, sliced crosswise 1/4 inch thick
6 Portobello mushrooms caps
1 large chayote (3/4 pound)—halved lengthwise, pitted and cut lengthwise
into 24 slices
2 pounds shelled and deveined medium shrimp
1/4 cup pure olive oil, for brushing
Salt and freshly ground pepper
How to Make It
Light a grill. In a small bowl, combine the orange juice, soy sauce, chili-garlic sauce and sesame oil.
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.
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.
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.