Wednesday, September 5, 2007

Lime Grilled Shrimp Salad

So I have not posted anything in a while and want to take this blog back in the food direction. Nothing fancy tonight, just a little shrimp salad I whipped up for a late, light dinner. I love the combination of lime with shrimp (oooh, maybe later I should do lime-shrimp tacos!) and have fallen back in love with romaine after spending about a year avoiding it in favor of mixed greens. The dressing is just a variation of my favorite Dijon/Olive Oil/Balsamic mixture. To compliment the lime on the shrimp, I swapped out the acid of the trio (Balsamic) for lime/lemon juice, which is equally acidic. The dressing is pretty tart and lime-y so if you think you might like something more balanced, definitely use orange juice instead of lime juice. Here's the modified/adapted recipe:

Lime Grilled Shrimp Salad
serves one

1/4 pound large raw shrimp, peeled and deveined
1/4 teaspoon finely grated lime zest from 1 lime, reserve lime (don't leave this out!)
2 tablespoons lime juice (you could also use orange or lemon juice)
1 teaspoon olive oil
1 teaspoon Dijon mustard

1/4 teaspoon salt
1/8 teaspoon ground black pepper
2-3 wooden skewers
1-2 baby onions, chopped finely (if you have fresh chives, that would work well)
1 1/2 cups lettuce (I used plain old Romaine but endive or baby greens would be delicious too)
1/4 cup yellow squash (I prefer yellow because I love the color, but you could also use zucchini)
1/4 cup halved cherry tomatoes

Preheat outdoor grill or stove-top grill pan to medium-high and coat with a small amount of oil or cooking spray. Skewer shrimp on wooden skewers and set aside. Zest lime, then slice in half and place on grill.

In a small bowl, combine lime juice, oil, mustard, lime zest, salt, and black pepper. Brush about a tablespoon of the mixture onto the shrimp and grill shrimp 3 minutes on one side. Flip and cook 2 to 3 more minutes, until shrimp are bright pink and cooked through.

Add chopped onion to the rest of the dressing. Mix lettuce, squash, and cherry tomatos on a plate. Squeeze the grilled lime onto the shrimp and top salad with the shrimp. Pour dressing over the top and enjoy

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