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1
Wash and dry all vegetables and herbs.
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2
Dice the bell pepper and onion into small cubes.
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3
Julienne the carrot.
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4
Chop up the red cabbage, napa cabbage, and mint.
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5
Cut off the stems of the cilantro and discard.
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6
Chop up the cilantro.
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7
Peel and cut the mango into small cubes.
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8
Place bell pepper, carrot, both cabbages, cilantro, onion, mint, and mango into a large bowl and mix well.
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9
For the dressing, blend the rest of the cilantro (without the bottom stems), garlic, ginger (make sure its peeled), olive oil, soy sauce, lime juice, brown sugar, sesame oil, and red pepper flakes in a food processor.
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10
The consistency should be smooth.
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11
De-vein and remove shells from shrimp (you can keep the tails on).
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12
Skewer the shrimp and rub olive oil, salt, and pepper on them.
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13
Grill for about 1 minute 30 seconds on one side and 30 seconds on the other.
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14
Be sure to soak skewers in water to prevent burning if you use wooden skewers.
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15
Shrimp should be nice and pink when its done.
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16
If overcooked, theyll become rubbery.
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17
Remove the shrimp from the skewers and remove tails.
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18
Set aside to cool.
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19
Adjust seasoning if necessary.
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20
To one leaf of butter lettuce, add a handful of the salad, a couple pieces of shrimp, and a drizzle of the dressing.
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21
Enjoy!
