Asian Shrimp Salad

Heat outdoor grill. Thread shrimp and squash on eight 12-in. skewers, soaked in water first if wooden. Mix 1 Tbsp Sesame Orange Dressing with 1 Tbsp oil. Brush on skewers. Sprinkle with salt and pepper.

Grill 5 minutes, turning once, until shrimp are cooked through and squash are crisp-tender.

Slide shrimp and squash off skewers into a large bowl. Add salad and remaining dressing; toss to mix and coat. Different Takes: Add cut-up peppers to the skewers. Add orange segments and cashews or peanuts to the salad. Substitute boneless chicken or sea scallops for the shrimp.