In a medium bowl whisk together olive oil, garlic cloves, ginger, salt, pepper, and lemon juice. Toss shrimp with marinade and refrigerate for 30-60 mins. Skewer shrimp onto wooden or metal skewers.
Grill on a gas or greased grill pan (we used a cast iron grill pan) for 2 minutes on each side or until shrimp is pink and opaque.
Arrange Taylor Farms Asian Chopped salad on a large platter and top with mandarin oranges, black sesame seeds, edamame beans, and shrimp skewers.
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