Grilled Shrimp Salad

One pound large Shrimp, peeled and deveined

2 Zucchinis, sliced

1 Yellow Bell Pepper, cut into square pieces

1/2 cup fresh Cilantro, chopped

2 tablespoons Black Sesame Seeds

2 teaspoons Olive Oil

Salt, Pepper, to taste

1 Garlic Clove, grated

1 tablespoon Wasabi Paste

1 tablespoon Agave Nectar

1/4 cup Rice Vinegar

Juice of one Lemon

1/2 teaspoon Sesame Oil

1/3 cup Grape Seed Oil

Salt, Pepper, to taste

Preheat a grill to 400 degrees F.

In a small bowl, add garlic, wasabi, agave, rice vinegar, lemon juice, sesame oil, grape seed oil, salt, and pepper.  Whisk and set a side.

Season shrimp with salt and pepper, drizzle with one teaspoon of olive oil.  In a separate bowl, season sliced vegetable with salt and pepper, drizzle with the rest of the olive oil.  Grill shrimp for about 4-5 minutes, flipping once.  Grill the vegetables for 7-8 minutes, turning once.

Transfer shrimp and vegetables to one large bowl.

Pour vinaigrette over shrimp and vegetables.  Toss to coat.  Add sesame seeds and fresh cilantro.

Serve at room temperature.

Serves 3-4