Grilled Shrimp, Pea Shoot, And Bok Choy Salad With Asian Reduced Fat Dressing

1. 1

   Preheat oven to 400 degrees F (200 degrees C).

2. 2

   Place grapes in a food processor or blender; process until pureed. Whisk pureed grapes, fish sauce, lime juice, garlic, chile sauce, and salt together in a bowl until dressing is well combined.

3. 3

   Spoon about 2 tablespoons dressing and oil into a bowl; add shrimp. Reserve remaining dressing for the salad. Refrigerate shrimp until chilled and marinated, 15 to 20 minutes.

4. 4

   Place eggplant in a roasting pan and spray with enough cooking spray to coat.

5. 5

   Roast eggplant in the preheated oven until browned, about 15 minutes. Transfer eggplant to the reserved dressing.

6. 6

   Preheat an outdoor grill for high heat and lightly oil the grate. Remove shrimp from marinade and discard marinade.

7. 7

   Cook shrimp on the hot grill until visibly pink on the bottom, about 3 minutes. Flip shrimp and cook until cooked through but not dry, 4 to 5 minutes. Remove shrimp from grill and allow to rest.

8. 8

   Combine bok choy, pea shoots, carrots, cucumbers, mint, cilantro, peanuts, and green onions in a large bowl; add eggplant with dressing and shrimp and toss well.

* Per serving · 4 servings · Values may vary.