Grilled Shrimp w/Oriental Salad

Marinated and Grilled Shrimp

1/3 cup sherry
1/3 cup soy sauce
3 T sesame seed oil
1/4 tsp garlic powder
1/4 tsp ground ginger
1/3 tsp sugar
2 lbs large fresh shrimp, peeled and deveined

Combine all ingredients except shrimp in a shallow dish,* and mix well. Add shrimp, tossing gently to coat. Cover and chill 2 to 3 hours, stirring occasionally.

When ready to cook, drain shrimp, reserve marinade. Grill, basting frequently with marinade, for 2 to 3 minutes on each side or until done. Yield: 4 to 6 servings.

*I just use a ZipLoc bag; one less dish to wash!

Oriental Salad

SALAD

1/2 head shredded cabbage, or 1 bag cole slaw mix
1 shredded carrot (if not included in prepared mix)
2-3 scallions, thinly sliced or chopped
2 T sesame seeds, toasted
1/2 cup slivered almonds, toasted
butter or margarine
1 pkg Oriental noodle soup, any flavor, broken in small pieces and toasted
mandarin oranges, cut in half (optional)
snow peas, blanched (optional)
salt and pepper to taste

DRESSING

1/2 cup vegetable oil
1/4 cup wine vinegar
1 T sesame oil
2 T sugar
1 soup seasoning packet
salt and pepper to taste

In small jar/bowl, thoroughly combine dressing ingredients, cover and chill for 1-2 hours.

Melt a small amount of butter in small frying pan and toast sesame seeds and almonds until light golden brown. Set aside. Toast soup noodles the same way, but separately. Set aside.

In large mixing bowl, combine salad ingredients, except noodles. Cover and chill 1-2 hours.

About 10 minutes before serving, combine salad, toasted noodles, and dressing, mixing thoroughly. Serve with grilled shrimp or grilled chicken strips.