Ingredients

• 1 lb peeled/deveined medium shrimp, tails removed
• 4 green onions
• ¾ cup teriyaki sauce
• 2 tablespoons garlic-stir in paste
• ½ cup orange juice
• 1 tablespoon chili-garlic sauce
• 2 tablespoons granulated sugar
• ¼ cup cornstarch
• ½ cup canola oil

Steps

1. Thaw shrimp if needed. Slice green onions thinly. Combine in small saucepan: teriyaki sauce, garlic paste, orange juice, chili-garlic sauce, and sugar. Simmer on low 5 minutes, stirring occasionally, or until sugar dissolves; keep warm.
2. Pat shrimp dry with paper towels. Toss shrimp with cornstarch. Heat oil to 375°F in large sauté pan on medium high. Add shrimp and cook 1–2 minutes on each side until coating is crisp and shrimp are pink and opaque. Remove shrimp from pan and drain on paper towels.
3. Toss shrimp, sauce, and green onions in large bowl. Serve.

Ingredients

• 2 large tomatoes
• 1 tablespoon fresh basil
• 1 large eggplant
• Olive oil cooking spray
• 1 ½ teaspoons seasoned salt, divided
• 2 teaspoons balsamic vinegar
• 2 tablespoons shredded Parmesan cheese

Steps

1. Preheat grill (or grill pan) on medium. Halve tomatoes and squeeze gently to remove seeds; chop coarsely. Chop basil finely (1 tablespoon). Trim ends from eggplant; cut lengthwise into ½-inch-thick slices.
2. Coat both sides of eggplant slices with spray; sprinkle with 1 teaspoon salt. Place slices on grill; grill 3–4 minutes on each side until tender and golden.
3. Combine tomatoes, basil, vinegar, and remaining ½ teaspoon salt. Arrange eggplant slices on serving dish; top with tomato mixture and cheese. Serve.