1/4 cup orange juice
1/4 cup white wine vinegar
1 tablespoon honey
2 teaspoons minced garlic
2 teaspoons black sesame seeds
1 teaspoon minced fresh ginger
1 teaspoon dry mustard
1 teaspoon wasabi powder
2 tablespoons olive oil
1 tablespoon sesame oil
12 ounces capellini or very thin spaghetti, cooked al dente and chilled
24 large raw shrimp, peeled and deveined
1 large red onion, sliced 1/4-inch thick
2 zucchini, sliced 1/2-inch thick
8 green onions, trimmed
Nonstick cooking spray for spraying vegetables
18 cherry tomatoes, cut in half
Salt to taste
2 tablespoons chopped fresh dill weed
1. In small bowl, combine orange juice, vinegar, honey, garlic, sesame seeds, ginger, dry mustard, and wasabi powder. Gradually whisk in olive oil and sesame oil until well blended. Pour dressing over chilled capellini; toss to coat.
2. Thread shrimp on six 12-inch skewers. Spray shrimp, red onion slices, zucchini slices, and green onions with cooking spray. Grill vegetables 5 to 10 minutes or until crisp-tender, turning once halfway through grilling time. Grill shrimp 4 to 5 minutes or until pink, turning once halfway through grilling time.
3. Remove skewers and vegetables from grill. Separate red onion into rings; slice green onions diagonally. Combine pasta, shrimp, red and green onions, zucchini, and tomatoes. Toss well. Season with salt to taste. Sprinkle with dill weed. Serve immediately.