Ingredients:

32 large uncooked shrimp (about 1-1/2 lbs), peeled, deveined, tails intact
2 Tbsp extra-virgin olive oil
Urban Accents Mandarin Ginger DRYGLAZE, 1 packet
8 wooden skewers, soaked in water for at least 30 minutes
1/2 lb snow peas
6 cups thinly sliced Napa cabbage or torn romaine
1 medium jicama, peeled and cut into matchsticks
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 cup red onion, thinly sliced
DRESSING:
2 tsp soy sauce
6 Tbsp rice wine vinegar
2 tsp sesame oil
1-1/2 tsp Urban Accents Tokyo Miso

Directions:

Place shrimp in large bowl; add olive oil and toss so each shrimp is coated.  Add contents of Mandarin Ginger DRYGLAZE packet; toss to coat evenly.  Cover and refrigerate for 30 minutes.

Prepare barbecue for medium-high heat.  Bring medium saucepan of salted water to a boil; add snow peas and cook until bright green, about 1-1/2 minutes.  Drain; rinse with cold water to stop cooking and pat dry.  Thread 4 shrimp on each of 8 skewers.  Grill until shrimp are opaque in center; about 3 minutes per side. 

In small bowl, whisk together dressing ingredients.  In a serving bowl, combine the cabbage, snow peas, jicama, peppers and red onion.  Add dressing; toss well and season to taste with salt and pepper.  Remove shrimp from skewers, add to salad and serve.