Description
Indulge in a flavorful Grilled Shrimp Salad recipe that combines juicy shrimp with fresh greens, perfect for a light and satisfying meal. Discover how to make this delicious dish today!
Ingredients
- 1 ¼ pounds shrimp (567 g), peeled and deveined
- 2 tablespoons chopped parsley (30 ml)
- 2 cloves fresh garlic, minced
- 1 tablespoon lemon zest (15 ml)
- 3 tablespoons olive oil (45 ml)
- 1/2 teaspoon (3 ml) salt
- 3 hearts of romaine (Sliced down the center with end intact)
- 2 ears of corn, husked
- 2 bell peppers (yellow, red, orange whatever you like)
- 1 hothouse cucumber, diced
- 1 large avocado, diced (optional)
- 2 ½ cups of chopped grape tomatoes (375 g)
- 1 tablespoon yellow or dijon mustard (15 ml)
- 2 tablespoons apple cider vinegar (30 ml)
- 1-2 tablespoons agave nectar (15-30 ml)
- 1/3 cup olive oil (80 ml)
Instructions
- Shrimp: In a mixing bowl, combine parsley, garlic, lemon zest, olive oil, and salt. Toss the shrimp in this mixture and let them soak in the flavors for about 10-15 minutes while you dice the vegetables and mix the dressing. Thread 4-6 shrimp onto wooden skewers before placing them on the grill.
- Vinaigrette: Blend mustard, vinegar, and 1 tablespoon of agave nectar together with a dash of salt. While continuously whisking, slowly add in the olive oil. Taste the dressing and mix in more agave nectar if you prefer it sweeter.
- Grilling: Heat up the grill and use cooking spray if you wish. Cooking times for each ingredient will differ, so start with the corn. Coat the corn with cooking spray, sprinkle a little salt, and roast it, rotating every 4-5 minutes, for a total of 15-18 minutes. Next, place the whole bell pepper on the grill for at least a minute or until it reaches your desired level of char. Near the end, grill the shrimp skewers for about 2-3 minutes on each side. Lightly spray the romaine hearts with cooking spray and season with a pinch of salt, grilling for approximately 2-3 minutes on each side.
- Assemble: In a large salad bowl, mix the diced cucumbers, avocados, and tomatoes. Trim the stems off the romaine hearts and chop them. Slice the corn kernels off the cob and dice the grilled bell pepper. Combine all these elements in the bowl and coat them with the dressing. Serve right away.
