The summer is the ideal season to fire up the grill and cook dinner outside, host friends, or just spend time in the fresh air with your family. There is no end to the dishes you can make on the grill, from fruits and vegetables to even salads, even though many people probably just use their barbecue for burgers and hot dogs. If you apply your imagination, there is no shortage of food that can be grilled to lend a charred, smokey taste to a dish.
You’ll need about 20 medium raw shrimp that have been peeled and deveined to prepare this grilled summer shrimp salad. Depending on your preference, you can either keep the tails on or remove them. You’ll also need mayonnaise, olive oil, lemon juice, fresh parsley, cherry tomatoes, raw sweet corn, sea salt, black pepper, and garlic powder.
Cut the tomatoes in half, shred the lettuce into bite-sized pieces, and slice the corn off the cob to prepare your produce. Additionally, mince your parsley very finely so you may use it as a garnish and in the marinade.
Try replacing the torn lettuce with a grilled wedge of iceberg lettuce if you want to add even more grilled flavor to the dish. The corn can also be grilled before being cut from the cob.
Since the shrimp will be the main ingredient in the salad, you should give them the most flavor before you start cooking. An effective marinate is the way to go for that. Olive oil, 1 tablespoon of lemon juice, parsley, 1/4 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper should all be combined in a small bowl.
It’s time to skewer your shrimp after that. Using however many skewers you like, you can do this any way you like. “I divided the shrimp onto two skewers,” says Castellano, “but there’s no hard and fast rule on how someone can accomplish this. The length of the skewers and the size of the shrimp are the main determining factors. It’s not advisable to pack them too firmly.
The dressing needs to be made while the shrimp cools. Mix the remaining 1 tablespoon of lemon juice, 14 teaspoons of garlic powder, 14 teaspoons each of salt and pepper, vinegar, and mayonnaise in a small bowl. All of the ingredients should be completely mixed into the dressing, which should be creamy and slightly thick. Since it’s much simpler to do so now rather than later, taste the dressing before adding it to your salad and adjust the flavor as necessary. (Your taste buds will discover why this creamy dressing is the ideal accompaniment to your grilled shrimp soon enough.
It’s time to cook your shrimp after removing them from the refrigerator. Wait for the grill to become heated while setting the heat to high. The key to great grill marks and just the right amount of char taste is to be patient and wait until the grill has reached temperature before adding your food. The shrimp should be cooked on the skewers for two minutes on each side. The shrimp need to be pink, curled, and lightly charred on both sides. Take the cooked shrimp from the grill and place it in a separate container.
The grilled summer shrimp salad can now be produced because the dressing has been prepared. Toss the lettuce, tomatoes, and corn in a large bowl with the dressing until the salad ingredients are thoroughly blended and coated. Divide the salad between two bowls, making sure that each can accommodate a generous portion. Half of the grilled shrimp should be added to each bowl once the shrimp have been taken from the skewers. Add fresh parsley as a garnish to the salads. All that’s left to do is gather some serving utensils, dish it up, and devour this delectable dish!
|Servings Per Recipe 2|
|% Daily Value *|
|Total Fat 52g||66%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 11g||40%|
|Total Sugars 24g|
|Vitamin C 48mg||240%|
* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. The amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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