Grilled Shrimp Orange And Watermelon Salad With Peppered Peanuts In A Zesty Citrus Dressing

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Southern Living


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1/2 cup coarsely chopped dry-roasted peanuts

1/2 teaspoon canola oil

1/2 teaspoon sugar

1/2 teaspoon pepper

1/4 teaspoon MORTON Salt

2 cups fully cooked, frozen, shelled edamame (green soybeans), thawed*

16 unpeeled, jumbo fresh shrimp

4 metal or wooden skewers

5 SUNKIST Oranges, divided

1/2 cup hoisin sauce

1/2 cup fresh lime juice

2 garlic cloves, minced

1 teaspoon minced fresh ginger

PAM No-stick Cooking Spray

MORTON Salt to taste

Pepper to taste

6 cups loosely packed torn red leaf lettuce (about 6 ounces)

2 (4-ounce) bags watercress, stems removed

2 pounds red seedless watermelon, peeled and cut into 1/2-inch cubes (about 4 cups cubes)

4 green onions, thinly sliced

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh basil

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