Grilled Shrimp Orange And Watermelon Salad With Peppered Peanuts In A Zesty Citrus Dressing

• 1/2 cup coarsely chopped dry-roasted peanuts
• 1/2 teaspoon canola oil
• 1/2 teaspoon sugar
• 1/2 teaspoon pepper
• 1/4 teaspoon MORTON Salt
• 2 cups fully cooked, frozen, shelled edamame (green soybeans), thawed*
• 16 unpeeled, jumbo fresh shrimp
• 4 metal or wooden skewers
• 5 SUNKIST Oranges, divided
• 1/2 cup hoisin sauce
• 1/2 cup fresh lime juice
• 2 garlic cloves, minced
• 1 teaspoon minced fresh ginger
• PAM No-stick Cooking Spray
• MORTON Salt to taste
• Pepper to taste
• 6 cups loosely packed torn red leaf lettuce (about 6 ounces)
• 2 (4-ounce) bags watercress, stems removed
• 2 pounds red seedless watermelon, peeled and cut into 1/2-inch cubes (about 4 cups cubes)
• 4 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil

1. Toss together first 5 ingredients in a small bowl; spread peanut mixture in a single layer on a baking sheet.
2. Bake at 400u0b0 for 10 to 12 minutes, stirring once. Cool.
3. Cook edamame in boiling water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain and set aside.
4. Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.
5. Peel 4 oranges, and cut each into 6 (1/2-inch-thick) slices; set slices aside.
6. Grate remaining orange to equal 1/2 teaspoon grated rind in a small bowl; squeeze juice from orange into bowl. Add hoisin sauce and next 3 ingredients to bowl, and stir until blended. Remove 2 tablespoons citrus dressing and brush evenly on shrimp. Reserve remaining dressing.
7. Coat cold cooking grate with cooking spray, and place on grill over medium-high heat (350u0b0 to 400u0b0). Place shrimp skewers on grate, and grill 2 minutes on each side or just until done. Salt and pepper to taste.
8. Arrange lettuce and watercress on 4 serving plates, and top evenly with edamame, orange slices, watermelon, and green onions. Top each salad with 4 shrimp. Sprinkle evenly with cilantro, basil, and peanut mixture; drizzle with reserved citrus dressing.
9. *2 cups uncooked fresh green shelled soybeans may be substituted for frozen. Boil soybeans in lightly salted water to cover 15 to 20 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Proceed with recipe as directed.
10. Per serving: Calories 494 (34% from fat); Fat 19 g (sat 4g, mono 8g, poly 1g); Protein 2g; Carb 64g; Fiber 4g; Chol 44mg; Iron 5mg; Sodium 871mg*; Calc 263mg.

peanuts, canola oil, sugar, pepper, salt, fully cooked, shrimp, skewers, oranges, hoisin sauce, lime juice, garlic, fresh ginger, spray, salt, pepper, torn red leaf lettuce, red seedless watermelon, green onions, fresh cilantro, fresh basil

Taken from www.myrecipes.com/recipe/grilled-shrimp-orange-watermelon-salad-with-peppered-peanuts-a-zesty-citrus-dressing (may not work)