Grilled Shrimp Salad


In the heat of summer who wants to cook? I certainly don't! I know that even in the luxury of an air conditioned house, during the warmest part of the day I don't wish to turn on my oven for anyone.

Here is delightfully different salad that isn't terribly difficult to prepare, riddled with Jumbo Prawns and a spicy dressing.

10-15 jumbo sized shrimp
1 tsp. minced shallots
4 cloves garlic,pressed
2 T olive oil,br> 1/2 cup slices, seeded cucumber (English work well)
1/2 thinly sliced carrot
1 cup daikon radish sliced
1/4 cup thinly sliced red onion
3 T chopped fresh basil
1 T chopped fresh mint
1 T fried shallot (from Asian grocery store)
2 T unsalted roasted peanuts

Dressing

1 tsp. kosher salt
2 tsp. fish sauce
1 T sugar
2 tsp. garlic,pressed
2 T olive oil
2 tsp. finely chopped serrano chili peppers

Mix dressing ingredients together. Set aside.

Remove shells from shrimp and clean. Marinate shrimp in garlic, shallots and olive oil. Set aside.

Thinly slice cucumber, carrot, daikon and red onion and mix together in a bowl. Add dressing and set aside.

Heat grill. Season shrimp with salt and pepper and 1T of the chopped basil. Grill on both sides and removed when cooked (less than 5 minutes). Put cucumber and carrot mixture in the middle of each of 4 plates. Arrange shrimp around, then sprinkle with remaining chopped basil, mint peanuts and fried shallots

The copyright of the article Grilled Shrimp Salad in Gourmet Recipes is owned by Marna Gatlin. Permission to republish Grilled Shrimp Salad in print or online must be granted by the author in writing.

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