This recipe took first place in a Georgia National Fair Peanut Recipe Contest

PEANUT SHRIMP SALAD WITH PEANUT BUTTER
VINAIGRETTE AND PEANUTTY CROUTONS

FOR THE MARINADE:
1/2 cup peanut butter
1/2 cup soy sauce
1/4 cup rice vinegar
1/2 cup sugar
2 garlic cloves, minced
1 tablespoon fresh cilantro, minced
Dash pepper
1 teaspoon ginger
16 ounce bag frozen cooked and cleaned extra large shrimp
FOR THE CROUTONS:
1/2 stick (1/4 cup) margarine
1/4 cup peanut butter
1/4 teaspoon garlic powder
2 cups French bread cubes
1/4 cup honey roasted peanuts, finely chopped
FOR THE VINAIGRETTE:
1/2 cup peanut butter
1/2 cup rice vinegar
1/2 cup oil
1 tablespoon soy sauce
1/3 cup sugar
1 garlic clove, minced
1 tablespoon cilantro minced
1 teaspoon fresh ginger, minced
FOR THE SALAD:
1 bag mixed greens
1/2 cup sliced mushrooms
1/2 cup sliced bell pepper
2 tablespoons sliced green onion

TO PREPARE THE SHRIMP:
Mix together all ingredients for the marinade and pour in a large zip-loc bag with shrimp. Marinade for 1 to 2 hours.

TO PREPARE THE CROUTONS:
In large measuring cup melt together margarine and peanut butter add garlic powder. Toss bread cubes in mixture then place on cookie sheet and sprinkle with peanuts. Bake at 350 degrees until crunchy. Set aside.

TO PREPARE THE VINAIGRETTE:
Mix all ingredients for the vinaigrette together; set aside.

WHEN READY TO COOK:
Grill shrimp on stove top grill a couple minutes on each side.

TO PREPARE THE SALAD:
Place the ingredients for the salad onto serving plates. Top with grilled shrimp and vinaigrette. Serve additional vinaigrette on the side.