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1
Whisk the soy, lime juice, honey, ginger, garlic and canola oil in a medium bowl until combined.
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2
Transfer half to a food processor fitted with the blade attachment and set aside.
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3
Add the shrimp to the marinade in the bowl and toss to coat.
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4
Cover and refrigerate for 15 minutes.
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5
While the shrimp marinates, whisk together the rice vinegar, soy sauce, canola and sesame oils, scallion and cilantro in a small bowl.
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6
Heat the grill to high.
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7
Remove the shrimp from the marinade, brush with canola oil, and season with salt and pepper.
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8
Skewer the shrimp and grill for 2 to 3 minutes per side, until just cooked through.
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9
Toss the spinach with some of the vinaigrette and mound in the center of a serving platter.
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10
Arrange shrimp around spinach and spoon over more of the dressing.
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11
Scatter the peanuts over the salad and shrimp.
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12
For the New-Style Scampi:
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13
Add the butter and red pepper flakes to the marinade in the food processor, and pulse until combined.
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14
Scrape the mixture into a small saucepan and put on the grill just to melt the butter.
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15
Trim the ends from the limes and halve.
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16
Brush with canola oil, season with salt and pepper, and grill, flesh side down, until marked and slightly softened, 4 to 5 minutes.
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17
Skewer the remaining shrimp, brush with canola oil, and season with salt and pepper.
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18
Grill for 2 to 3 minutes per side, until just cooked through.
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19
Slide the shrimp from the skewers into a shallow bowl, pour over some butter sauce, and toss to coat.
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20
Scatter the cilantro over the top, and arrange the grilled limes around the shrimp.
