Gather all your ingredients
Combine all dressing ingredients into a blender
Blend until smooth & silky and then put to the side
Place a gallon size Ziploc bag in a large bowl.
Place your shrimp inside the Ziploc bag
Use ¼ of your salad dressing and pour on top of the shrimp in the bag for marinade.
Remove all air so that all marinade is covering every nook & cranny of the shrimp.
Place bowl with shrimp in refrigerator and let marinate for 30 minutes
Place remaining salad dressing in a mason jar or container and refrigerate.
Place wooden skewers in water for roughly 10 minutes (This will help keep them from burning while on the grill)
Once your shrimp has had time to marinate, remove shrimp from bag. Using your water-soaked skewers you are going to want to put about 5-6 shrimps on each one.
Then place them on a baking tray. We double skewer which makes them easier to manage on the grill. You can discard the Ziploc.
Turn your grill on high heat. Once hot, place your shrimp on for roughly 3 minutes and then flip for another 3 minutes. Remember, shrimp has a built-in thermometer. Once they turn pink. They are done!
Now that your shrimp is done. Take them off the grill, remove the skewers and place in large bowl. It is time to make the salad!
On a large platter, place you chopped lettuce.
Then your yellow, red, and orange peppers
Next will be your sugar snap peas & chestnuts
Now place your Hass avocado
Then your Mango
Next is your Mandarins
Now for the star of the show, your shrimp
Drizzle you dressing over the salad.
Garnish with green onions, sesame seeds, cashews and Enjoy!