INGREDIENTS

12-14 (about 1 lb) large shrimp – peeled and deveined
1/2 tsp Spicy BBQ Seasoning
A few bunches of baby bok choy – sliced thinly, crosswise
1 tbsp peanut oil or vegetable oil
2 cloves garlic – minced
Cucumber slices (I used English cucumber)
1 scallion - chopped finely
Spoonful Sesame Seeds
Nuoc Cham (Vietnamese Dressing)
2 tbsp fish sauce
2 tsp of brown sugar
2 tbsp lime juice
1 tbsp rice wine vinegar
2 tsp sesame oil

DIRECTIONS

1. In a small bowl, stir together fish sauce, brown sugar, lime juice, rice wine vinegar, and sesame oil. Adjust to taste. Set aside.
2. Place bok choy and cucumber slices in a large salad bowl. Drizzle half of the prepared dressing over and toss to coat well.
3. Lightly season the shrimp with Spicy BBQ Seasoning on both sides. Heat oil in a large frying pan over medium-high fire. Place shrimp carefully in the pan and cook on one side for about a minute. Turn the shrimp over and add in the minced garlic, and cook for another minute. Then stir shrimp and garlic and cook for another minute or two until shrimp are cooked through and have crispy brown edges.
4. Add the cooked shrimp into the bok choy salad. Drizzle in the remaining dressing and toss well. Garnish with scallion and toasted sesame seeds. Serve immediately.