Orange Sesame Balsamic Dressing

• 1/4 cup orange juice
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon toasted sesame oil
• 1 teaspoon fresh ginger root, grated
• 1 teaspoon Asian hot mustard

Combine in a bowl (glass or wooden) and whisk.

-- Charles A. Smith II

Grilled Bok Choy Salad

• 1 medium head bok choy
• 1/4 wedge purple cabbage (or 5 leaves curly purple Savoy cabbage)
• 4 whole green onions
• 1 small can (9 to 12 ounces) Mandarin orange segments
• 1 cup chow mein noodles (or 1 package dry ramen noodles toasted in a dry pan)
• 1/4 cup wasabi peas
• 1/4 cup cilantro
• Pinch ( 1/2 teaspoon) kosher salt
• Cracked black pepper to taste (a least 1/2 teaspoon)

Wash bok choy, cabbage and scallions and shake to remove excess water. Grill on preheated grill over medium high heat just until grill marks and imparts flavor (30 seconds to 1 minute). Julienne (chop) bok choy and chop cabbage (chiffonade if curly leaf cabbage). Cut scallions on bias to look nice. Combine remaining ingredients and toss with Orange Sesame Balsamic Dressing (recipe below left) just before topping with Grilled Thai Chili Garlic Shrimp (recipe below).

Yields 4 servings as first course (2 as entree salad).

-- Charles A. Smith II

Grilled Thai Chili Garlic Shrimp

• 1 tablespoon fresh lime juice, plus lime wedges for garnish
• 1 teaspoon Sriracha chili sauce
• 1 tablespoon light brown sugar
• 2 tablespoons minced garlic
• 2 tablespoons ketchup
• 1/2 of one Thai chili sliced thin (habanero or Scotch bonnet may be used), with the remaining 1/2 sliced for garnish
• 1/4 cup olive oil
• 1/4 cup toasted sesame oil
• 1/4 cup soy sauce
• 4 to 5 grinds black pepper
• 12 large raw shrimp (I prefer wild under-10 or 15-20 count), peeled, deveined and "fanned" (similar to being butterflied)

Combine and whisk marinade ingredients and pour 1/2 to 2/3 over shrimp in a glass bowl. (Reserve the rest to brush on during grilling.) Allow shrimp to marinate for only 8 to 10 minutes or lime juice will begin to "cook" the shrimp. Place shrimp on preheated gas grill on medium high heat. Cook approximately 2 to 3 minutes per side while brushing with reserved marinade. I use a silicone brush. Arrange atop Grilled Bok Choy Salad: 3 per person for first course or 5 to 6 for entree salad (odd numbers look better). Squeeze remaining lime wedges over shrimp or provide for guests.

-- Charles A. Smith II

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