GRILLED SHRIMP SUMMER SALAD
photo by clubfoody
- Ready In:
- 34mins
- Ingredients:
- 24
- 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
-
DRESSING:
- In a small bowl, add all the dressing ingredients. Whisk until combined; taste and adjust if necessary.
- Cover and transfer to the fridge for at least 1 hour.
-
BASTING SAUCE:
- Later on, in another small bowl, add clarified butter, fish rub and hot sauce. Whisk the ingredients until well blended and set aside.
-
SALAD:
- Skewer the shrimp one end at a time, leaving some space in between so they grill evenly.
- Brush the basting sauce on both sides of the shrimp making sure they’re well coated; set aside.
- Prep the avocado and place the cubes in a bowl. Sprinkle on ½ tablespoons lime juice and toss to coat to prevent from browning.
- Preheat grill to 500ºF/260ºC.
- Before barbecuing, assemble the salad. Place lettuce on serving plates then cucumber, red pepper, red onions, mango and avocado.
- Place the skewers on the preheated barbecue, close the lid and grill for 2 minutes per side.
- 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.
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RECIPE SUBMITTED BY
clubfoody
Canada
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