A fresh grilled shrimp salad is the perfect dinner any time of the year.
Chef Rex Hale, McCormick & Schmick's, St. Louis, MO
Ingredients
- Shrimp and Marinade
- 2 cloves garlic, crushed
- ½ cup extra virgin olive oil
- 1 lime, juiced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon crushed red pepper flakes
- 20 jumbo shrimp, tails on, shelled and deveined
- _
- Lemon Vinaigrette
- 1 clove garlic
- 2 shallots, minced
- 1 tablespoon Dijon mustard
- ¼ cup fresh lemon juice
- ½ cup extra virgin olive oil
- Salt and pepper to taste
- _
- Salad
- 4 ounces spring mix lettuce
- 8 ounces Roth Horseradish and Chive Havarti, ½-inch cubes
- 8 ounces vine-ripened tomatoes, cubed
- 4 tablespoons fresh chives, chopped, divided
- 1 lemon, cut into wedges
Method
Shrimp and Marinade
- Preheat grill.
- Whisk together first six ingredients.
- Pour marinade over shrimp and refrigerate for 30 minutes.
Lemon Vinaigrette
- To prepare lemon vinaigrette, mash garlic in a small bowl and stir in shallots and mustard; whisk in lemon juice, then slowly whisk in olive oil and season with salt and pepper.
- Skewer shrimp and grill for two minutes on each side or until opaque.
Salad
- Mix together lettuce, Roth Horseradish and Chive Havarti, tomatoes and 3 tablespoons chopped chives and toss with vinaigrette to lightly coat greens.
- Evenly divide salad among four plates; top each salad with five shrimp and garnish with remaining chives and lemon wedges (optional).