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October 16, 2015

Lemony Grilled Shrimp Salad

This is a recipe from Cooking Light. It is fast and simple and delicious.

Purchase shrimp that smell fresh like the ocean. Any size shrimp will work. Sometimes the smaller ones have more flavor because they usually come from colder water.

1 lemon (2 teaspoons grated lemon rind- reserve juice)
½ teaspoon smoked paprika
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
7 teaspoons EV olive oil, divided
1 pound large shrimp (24 count/pound)
Cooking spray
6 cups baby arugula (or other lettuce of choice)
1 cup peeled jicama, cut into 2x ¼ inch strips
1 avocado, peeled and diced
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
¼ teaspoon sugar
1 ounce queso fresco, crumbled (or other cheese like Monterrey Jack, grated)

Preheat grill or grill pan if grilling inside. Combine rind, paprika, ¼ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon oil, and shrimp in a medium bowl. Thread 4 shrimp onto each of 6 skewers. Coat grill rack with cooking spray. Grill shrimp 2 minutes on each side or until done. Remove shrimp from skewers. Combine shrimp, arugula, jicama and avocado in a large bowl, toss gently. Combine remaining 1/4 teaspoon pepper, lemon juice, vinegar, and sugar in a small bowl, stirring with a whisk. Add juice mixture to shrimp mixture and toss gently to coat. Divide the salad among 4 large plates, sprinkle evenly with cheese.

Posted by terri at October 16, 2015 05:33 PM