Warm Sesame Shrimp And Eggplant Salad

• 1 tablespoon peanut oil, divided
• 1 teaspoon crushed red pepper, divided
• 2 teaspoons bottled minced garlic, divided
• 1/4 teaspoon salt
• 1 pound medium shrimp, peeled
• 2 red bell peppers, seeded and quartered
• 1 eggplant, cut into 3/4-inch-thick slices (about 3/4 pound)
• Cooking spray
• 2 tablespoons rice vinegar
• 1 tablespoon oyster sauce
• 2 teaspoons chili garlic sauce (such as Lee Kum Kee)
• 1 teaspoon bottled ground fresh ginger (such as Spice World)
• 1 tablespoon sesame seeds
• 6 cups coarsely chopped bok choy
• 3 tablespoons water
• 2 tablespoons chopped green onions
• 2 tablespoons chopped fresh cilantro

1. Preheat broiler.
2. Combine 2 teaspoons oil, 1/2 teaspoon crushed pepper, 1 teaspoon garlic, salt, and shrimp in a bowl. Cover and marinate in refrigerator 10 minutes.
3. Flatten bell pepper pieces with hand. Place bell pepper and eggplant on a baking sheet. Lightly coat with cooking spray. Broil 10 minutes or until tender, turning pieces occasionally. Cut bell pepper and eggplant into 1-inch pieces.
4. Combine 1 teaspoon oil, 1/2 teaspoon crushed red pepper, 1 teaspoon garlic, vinegar, oyster sauce, chili garlic sauce, and ginger in a small bowl.
5. Sprinkle shrimp with sesame seeds. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp, and saute 2 minutes or until shrimp are done. Place in a large bowl.
6. Add bok choy and water to pan; cover and cook 3 minutes or until bok choy wilts. Add bell pepper, eggplant, bok choy, onions, and cilantro to shrimp. Drizzle with vinegar mixture; toss.

peanut oil, red pepper, garlic, salt, shrimp, red bell peppers, eggplant, cooking spray, rice vinegar, oyster sauce, garlic sauce, bottled ground fresh ginger, sesame seeds, bok choy, water, green onions, fresh cilantro

Taken from www.myrecipes.com/recipe/warm-sesame-shrimp-eggplant-salad (may not work)