8 jumbo shrimp, peeled, deveined, & butterflied 2 scallions, diced 1 tsp. cilantro, freshly chopped ½ tsp. garlic, minced 1 tsp. sesame oil 1 tsp. olive oil 1 summer squash, julienne 1 zucchini, julienne 1 carrot, julienne 1 red pepper, julienne ½ white onion, julienne 1 tsp. ginger, minced, fresh 1 tsp. soy sauce, low sodium 1 tsp. brown sugar ¼ cup vegetable broth, low sodium ½ lime, freshly squeezed ½ lemon 2 cups mixed greens
In a large bowl, toss shrimp with cilantro, garlic, scallions, and sesame oil.
Stir-fry julienne vegetables with olive oil for 1-2 minutes. Add soy sauce, brown sugar, ginger, vegetable broth, and lime juice; cook for 102 minutes.
Pre-heat broiler, spoon vegetable mixture into ball shape placing butterflied shrimp over vegetable mixture. Save leftover stir-fry sauce from vegetables. Broil stuffed vegetable shrimp for 3-4 minutes or until shrimp are cooked through.
Place 1 cup mixed greens in the center of each dish. Arrange stuffed shrimp on the greens.
Heat the remaining stir-fry sauce and drizzle on top of the shrimp.