Shrimp with cabbage and cilantro sauce

Description

Preheat the grill to high heat. In a large bowl, mix shredded cabbage, canola oil, lime juice, and sesame seeds. Season with salt and pepper. Prepare the sauce. In a blender, combine cilantro leaves, canola oil, water, soy sauce, rice vinegar, sesame oil, and red pepper until smooth. Thread shrimp onto 8 skewers. Place in a shallow dish and pour the Asian cilantro sauce over them. Season with salt and pepper. Grill the shrimp for 2 to 4 minutes per side. The prepared cilantro sauce can be stored in the refrigerator, covered with plastic wrap, for up to three days.

Instructions