Sticky Seafood Skewers

• 6 None asparagus spears, cut into 2-inch pieces
• 12 oz firm white fish fillets, cut into 16 pieces
• 4 None green onions, cut into 2-inch lengths
• 2 None fresh long red chili peppers, quartered crosswise
• 8 None medium shrimp, peeled and deveined, tails intact
• 1/4 cup sweet chili sauce
• 1 None lime or lemon, cut into 8 wedges
• 4 None iceberg lettuce leaves, shredded
• 1/2 cup small cilantro sprigs
• None None FOR THE CARROT SALAD
• 3/4 cup store-bought Asian dressing
• 1 large carrot, coarsely grated
• 1 small cucumber, finely chopped
• 2 tbsp chopped salted roasted peanuts
• 2 tbsp chopped cilantro

1. Heat a grill pan on medium heat or preheat the grill to medium-low. Thread asparagus, fish, onion, chili peppers and shrimp onto 8 skewers. Place skewers on a baking pan. Brush with sweet chili sauce. Spray skewers and lime wedges with no stick cooking spray.
2. Grill skewers and lime wedges for 8-10 mins, turning, until browned and cooked through.
3. For the carrot salad, combine all ingredients in a medium bowl.
4. Divide lettuce and cilantro among serving plates. Top with carrot salad, then skewers. Serve with the grilled lime wedges.

white fish, green onions, long red chili peppers, shrimp, sweet chili sauce, lime, cilantro, carrot salad, storebought asian dressing, carrot, cucumber, peanuts, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/32877 (may not work)