Summer Salad with Grilled Shrimp

By • July 23, 2009 • 0 Comments

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Author Notes: This is one of my favorite summer dishes. The shrimp alone is great (I always grill more than I need to, and steal the extras, and this recipe reflects it!), and the salad contains all of my favorite things. The shrimp marinade is a riff on a Craig Claiborne recipe by way of the Barefoot Contessa- and it's the first marinade that convinced me that marinating makes a real difference to the flavor of something. I've varied it a touch to mimic the herbs I use in the salad, and to add a bit of heat- making the marinade more aggressive overall. The ingredients of the salad are all variable- throw in delicious things you have, and in all likelihood, it'll taste great. Helen

Serves 1 large salad

The Shrimp

  • 3-4 pieces of garlic, minced or put through a garlic press
  • 1 yellow onion, minced
  • 1.5 teaspoons dry mustard
  • 1.5 teaspoons dijon mustard
  • 2 lemons
  • 1 bunch parsley, roughly chopped
  • 1 handful chives, roughly chopped
  • 1 handful basil, chiffonaded
  • cayenne pepper
  • kosher salt
  • freshly ground black pepper
  • 2 pounds raw shrimp (sized 12-16 or 16-20), peeled, de-tailed, and de-veined
  • olive oil
  1. Mix together garlic, onion, mustards, the juice of both lemons, all the herbs, and a few shakes of cayenne pepper. Add salt and pepper (enough so that you can see the pepper after you've mixed everything together). Add the shrimp, and olive oil enough to coat it all, and combine well. Cover and refrigerate forever. Ok a few hours will be just fine.
  2. Skewer the shrimp onto bamboo sticks (most grocery stores have 'em, and I like doing 4-6 shrimp/skewer), allowing whatever marinade sticks to stay on. Grill over a medium high heat for 2-4 minutes per side, or until they're pink and done and delicious, but not overcooked.

The Salad

  • 4 ears corn, kernels shaved off
  • 1 pint cherry tomatoes, halved
  • 1/2 small red onion, finely diced
  • 2-3 avocados, diced
  • 1 head boston (bibb) lettuce, torn
  • 5-6 leaves basil, chiffonaded
  • 1 handful parsley, roughly chopped
  • 1 bunch chives, chopped or snipped to 1/4" rounds
  • 1 shallot, minced very finely
  • extra virgin olive oil
  • champagne vinegar
  • kosher salt
  • freshly ground black pepper
  1. In a large salad bowl, toss together corn, tomatoes, onion, avocados, and torn lettuce.
  2. Mix the herbs in a small bowl, season aggressively with salt and pepper, and add the shallot and a few tablespoons champagne vinegar. Let this sit for a moment, and then drizzle in olive oil until you have a delicious vinaigrette.
  3. Toss the vinaigrette with the salad, and add the grilled shrimp. Enjoy!
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Tags: barbecue, Healthy, lunch, Salads, serves a crowd

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