Susan of Food Blogga
Makes 2 main or 4 side servings.
1 cup cooked Kashi 7 grain pilaf**
12 extra large or jumbo shrimp, cleaned and deveined
2 teaspoons sesame oil, divided
1 large celery stalk, julienned
1 large carrot, peeled and julienned
1/2 cup fresh pineapple, diced
2 tablespoons each Thai basil, mint, and cilantro
1 tablespoon cashews, coarsely chopped
1 teaspoon toasted sesame seeds
2 teaspoons toasted sesame oil
2 teaspoons rice vinegar
4 teaspoons low-sodium soy sauce
1 teaspoon light brown sugar
2 teaspoons minced fresh ginger
1 Thai chile, finely chopped (with as many seeds as you'd like)
Following cooking instructions for the Kashi pilaf or grain of your choice.
Place the shrimp in a medium bowl with 1 teaspoon sesame oil, salt and pepper. Toss well to coat, and set aside for 5-10 minutes.
Meanwhile, place all other salad ingredients (except sesame seeds) in a bowl, and toss gently.
To make the dressing, whisk all ingredients together in a small bowl and set aside.
Heat remaining 1 teaspoon sesame oil in a large skillet over medium-high heat. Add shrimp and cook 5 to 6 minutes, turning to ensure that they brown evenly on both sides.
In a large bowl, combine cooked pilaf, vegetables, and shrimp. Pour dressing evenly over the salad and toss well to coat. Garnish with toasted sesame seeds.
**Kashi 7 Whole Grain Pilaf is available at most major supermarkets and specialty or organic markets such as Whole Foods. Other chewy whole grains such as barley, brown rice, or wheatberries can be substituted.