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1
Preheat oven to 400 degrees F. Coat cooking grate of outdoor grill with cooking spray.
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2
Preheat outdoor grill to medium-high heat.
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3
In a small bowl, combine the peanuts, canola oil, sugar, 1/2 teaspoon pepper and 1/4 teaspoon salt.
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4
; spread mixture in a single layer on a baking sheet.
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5
Bake for 10 to 12 minutes, stirring once.
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6
Cool.
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7
Cook edamame in boiling water to cover 2 minutes or until crisp-tender, drain.
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8
Plunge into ice water to stop the cooking process, drain and set aside.
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9
Peel shrimp, leaving tails on; devein, if desired.
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10
Thread 4 shrimp onto each skewer.
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11
Set aside.
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12
Peel 4 oranges, and cut each into 6 (1/2-inch-thick) slices; set slices aside.
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13
Grate remaining orange to equal 1/2 teaspoon grated rind in a small bowl; squeeze juice from orange into bowl.
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14
Add hoisin sauce, lime juice, garlic and ginger to bowl, and stir until blended.
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15
Remove 2 tablespoons citrus dressing, and brush evenly on shrimp.
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16
Reserve remaining dressing.
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17
Grill shrimp skewers 2 minutes on each side or just until done.
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18
Sprinkle with salt and pepper to taste.
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19
Arrange lettuce and watercress on 4 serving plates, and top evenly with edamame, orange slices, watermelon, and green onions.
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20
Top each salad with a shrimp skewer.
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21
Sprinkle evenly with cilantro, basil, and peanut mixture; drizzle with reserved citrus dressing.
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22
Cook's note: 2 cups uncooked fresh green shelled soybeans may be substituted for frozen.
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23
Boil soybeans in lightly salted water to cover 15 to 20 minutes or until crisp-tender, drain.
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24
Plunge into ice water to stop the cooking process; drain.
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25
Proceed with recipe as directed.
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26
Edamame may also be found fully cooked and ready to eat in the produce section of most supermarkets.
