GRILLED SHRIMP SUMMER SALAD

Packed with fresh ingredients, this colorful dish is absolutely delicious. It’s summer on a plate! VIDEO https://youtu.be/uJd7963OF48

• Ready In: 34 mins
• Serves: 4

Ingredients

• DRESSING

• 1⁄4 cup  sweet chili sauce
• 2  tablespoons  orange juice
• 1  tablespoon lime juice
• 1  tablespoon  grapeseed oil (or any other flavorless oils)
• 1  tablespoon honey (substitute agave nectar)
• 1⁄2 tablespoon  sesame oil
• 1  large garlic clove, pressed
• 1  teaspoon ginger, minced
• 1⁄2 teaspoon sea salt, to taste
• 1⁄4 teaspoon black pepper, to taste

• BASTING SAUCE

• 3  tablespoons  clarified butter
• 1  teaspoon  fish, rub
• 1  teaspoon  hot sauce

• SALAD

• 16  large shrimp, deveined
• 4  cups lettuce (green leaf or Romaine)
• 1⁄2 cup English cucumber, peeled and quartered
• 1⁄2 cup  red pepper, diced
• 1⁄4 cup red onion, thinly sliced (Lyonnaise cut)
• 1  large mango, peeled and cubed
• 1  large  ripe avocado, pitted, peeled and cubed
• 1⁄2 tablespoon lime juice
• 2  tablespoons unsalted dry roasted peanuts, coarsely chopped
• 1  tablespoon parsley, for garnish
• 4  lime wedges, for garnish

Directions

1. DRESSING:
2. In a small bowl, add all the dressing ingredients. Whisk until combined; taste and adjust if necessary.
3. Cover and transfer to the fridge for at least 1 hour.
4. BASTING SAUCE:
5. Later on, in another small bowl, add clarified butter, fish rub and hot sauce. Whisk the ingredients until well blended and set aside.
6. SALAD:
7. Skewer the shrimp one end at a time, leaving some space in between so they grill evenly.
8. Brush the basting sauce on both sides of the shrimp making sure they’re well coated; set aside.
9. Prep the avocado and place the cubes in a bowl. Sprinkle on ½ tablespoons lime juice and toss to coat to prevent from browning.
10. Preheat grill to 500ºF/260ºC.
11. Before barbecuing, assemble the salad. Place lettuce on serving plates then cucumber, red pepper, red onions, mango and avocado.
12. Place the skewers on the preheated barbecue, close the lid and grill for 2 minutes per side.
13. When they’re done, place them on top of the salad, drizzle on some dressing and add peanuts. Sprinkle on fresh chopped parsley and garnish with a lime wedge per plate.