Warm Wasabi Grilled Shrimp And Rice Salad

• 1 lb shrimp peeled and deveined
• 1 cup edame , shelled
• 1/2 cup finely chopped red onion
• 1 tablespoon fresh ginger chopped fine
• 3 cups cooked jasmine rice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chile oil
• 1/2 cup canola oil
• 1/2 cup rice wine vinegar
• 1 1/2 teaspoon sesame oil
• 2 teaspoons wasabi powder - available in oriental section of your grocery store
• 1 teaspoon red curry paste - available in oriental section of you grocery store
• 2 tablespoons light or regular soy sauce
• ground pepper
• pinch salt
• metal skewers

1. In a plastic baggy, place shrimp and chile oil, pepper, salt and one tablespoon soy sauce and wasabi. Shake bag distributing marinade, place in refrigerator for at least 15 minutes.
2. Spray grill top with cooking oil spray. Preheat grill to medium. String shrimp through skewers. Place shrimp skewers on grill cooking and turning until shrimp turn pink. Remove from grill.
3. In a large bowl, combine shrimp edame, rice, red onion and ginger. Mix well.
4. In a small bowl, combine canola oil, rice wine vinegar, sesame oil, wasabi powder, red curry paste, and soy sauce. Stir and mix until all ingredients are blended together. Add rice wine vinegar mixture to desired consistency while mixing all ingredients once again.

shrimp, edame, red onion, fresh ginger, jasmine rice, extra virgin olive oil, chile oil, canola oil, rice wine vinegar, sesame oil, wasabi powder, red curry, soy sauce, ground pepper, salt, metal skewers

Taken from www.epicurious.com/recipes/member/views/warm-wasabi-grilled-shrimp-and-rice-salad-1201376 (may not work)