You know a salad is special when you grill both the marinated shrimp topper AND the leafy base—tender baby bok choy, in this case.
What You Need
Original recipe yields 8 servings
2 lb. frozen uncooked cleaned large shrimp
1/2 cup A.1. Original Sauce
2 Tbsp. lite soy sauce
2 Tbsp. brown sugar
2 cloves garlic, minced
1 Tbsp. grated gingerroot
8 heads baby bok choy (2 lb.), halved lengthwise
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Let's Make It
Heat grill to medium-high heat.
Thread shrimp onto skewers; place in 13x9-inch dish. Mix next 5 ingredients. Pour 1/2 cup over shrimp; turn to evenly coat. Refrigerate 30 min. to marinate. Remove skewers from marinade; discard marinade.
Rinse bok choy with cold water. (Do not dry.) Grill bok choy and shrimp 5 min., turning shrimp occasionally and brushing with half the remaining sauce mixture. Remove shrimp from grill. Turn bok choy; grill 3 to 5 min. or until tender, brushing occasionally with remaining sauce mixture.
Place bok choy in large bowl. Remove shrimp from skewers. Add to bok choy; mix lightly.
Grilling Baby Bok Choy
Grill bok choy on the outer part of the grill where the heat is not as hot so the bok choy leaves do not char. If bok choy starts to dry out on the grill, spray it lightly with water.
If using wooden skewers, soak skewers in water for 30 min. before using as directed to prevent them from burning on the grill.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.