Spicy Thai Peanut Shrimp Salad Submitted by Rhonda!

Spicy Thai peanut shrimp salad

Bamboo skewers
Red pepper
Red onion
medium sized precooked shrimp from the meat dept
Walden Farms Asian dressing
Walden Farms whipped peanut spread
Mrs. Dash southwest chipotle seasoning blend
Bragg's liquid aminos
fresh spinach leaves
romaine lettuce

Place bamboo skewers in a shallow dish and cover with water to soak for at least 30 minutes.
clean red pepper, remove seeds and place sections skin side up on a baking sheet. Broil until skins are blackened. Remove from oven and place in a paper bag to cool. Once cooled, remove skins and slice into strips (make extra for future recipes)
Mix WF Asian dressing (about 1/4 cup), a few shakes of Mrs. Dash SW Chipotle seasoning, approximately 4 TBS of WF peanut butter spread, and one squirt of Bragg's (adjust quantities to your taste). Whisk all ingredients together until smooth. Reserve one half of mixture and stir shrimp into the remaining half. Allow shrimp to marinate for at least 30 minutes or more. Thread shrimp onto skewers, spooning liquid onto shrimp to coat and grill until heated, basting with excess liquid (shrimp is precooked so this is okay).
Served shrimp warm on a bed of romaine and spinach leaves with strips of roasted red pepper and thinly sliced red onion. Use the reserved half of the peanut/asian mixture as dressing.

Submitted by Rhonda!