Ingredients
Yield: Servings
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16 ea.Battercrisp Shrimp
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2 tsp.Vegetable Oil
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⅓ cupWhite Onion, minced
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1 ea.Garlic Clove, minced
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2 cupsOrange Juice
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2 tbsp.White Wine Vinegar
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⅓ cupSugar
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⅓ cupKetchup
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1 tbsp.Chipotles in Adobo, minced
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1 ea.Large Head Nappa Cabbage, halved lengthwise and sliced very thin
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1 ea.Carrots, julienned
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1 ea.Red Pepper, julienned
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3 ea.Scallions, sliced very thin on bias
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½ cupFresh Cilanto, lightly packed
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20 ea.Wonton Skins, cut in half and deep fried till crispy
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1 cupSliced Almonds, lightly toasted
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4 tsp.White Sesame Seeds
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Dressing:
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2 tbsp.Reduced Sodium Soy Sauce
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1 tbsp.Fresh Ginger, finely chopped
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1 tbsp.Canola Oil
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1 tbsp.Hoisin Sauce
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1 tsp.Sesame Oil
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½ tsp.Sriracha