Grilled shrimp salad
Delight in the flavors of succulent grilled shrimp paired with crisp, fresh vegetables in this tasty salad bursting with a harmonious blend of textures and savory notes.
Ingredients:
- 1 clove garlic
- 1 shallot, minced
- 1/4 cup extra-virgin olive oil, plus 1 tablespoon
- 2 tablespoons sherry vinegar
- 1 1/2 packed cups basil leaves
- Pinch red pepper flakes
- 1/2 lemon, juiced
- Pinch kosher salt and cracked black pepper
- 10 (21 to 25) shrimp
- 2 bulbs fennel, thinly sliced
- 3 packed cups baby arugula
- 2 cups halved cherry tomatoes
- 2 tablespoons grated Parmesan
Instructions:
- Using a food processor, blend together the garlic, shallots, 1/4 cup of oil, and sherry vinegar until they are well mixed. Then, add the basil leaves, red pepper flakes, lemon juice, salt, and pepper. Blend again until everything is combined. Transfer this mixture from the food processor to a large bowl. Set aside a small portion of the marinade in a separate bowl to use later for the shrimp. Coat the shrimp with the marinade and place them on skewers. Preheat a grill pan over high heat and grill the skewers for 2 minutes on each side. Once done, transfer the shrimp from the grill to the bowl with the reserved marinade. Add in the fennel, arugula, and tomatoes. Gently mix everything together until evenly coated. Plate the salad on serving dishes and sprinkle Parmesan on top.
Summary:
- Calories: 988 kcal
- Fat: 75 g
- Protein: 26 g
- Carbs: 65 g
- Potassium: 3261 mg
- Magnesium: 186 mg