Grilled Orange Shrimp Asparagus Salad Food

GRILLED ASPARAGUS AND QUINOA SALAD WITH GOAT CHEESE AND BLACK OLIVE VINAIGRETTE

Steps:

• Heat grill. Brush asparagus with olive oil and season with salt and pepper, to taste. Grill on both sides until just cooked through, about 2 minutes on each side. Remove from grill and cut in half.
• Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again. Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette. Stir to combine. Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.
• Black Olive Vinaigrette: Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.

GRILLED ORANGE SHRIMP & ASPARAGUS SALAD

Steps:

• Place first 7 ingredients in jar with tight fitting lid; shake thoroughly.Reserve 1/3 of the vinaigrette for basting. Rinse shrimp and pat dry. Thread onto 4 metal or bamboo skewers. Brush shrimp skewers and asparagus with reserved vinaigrette. Grill shrimp skewers and asparagus 5-8 minutes, turning occasionally until shrimp opaque and asparagus crisp tender.Transfer to plate and set aside. Place baby greens, bacon and remaining vinaigrette in large mixing bowl; toss until well coated.Mound the salad mixture evenly between 4 large serving plates. Carefully tie asparagus into 4 bundles with orange strips; place over greens. Remove shrimp from skewers and arrange around salad. Makes 4 servings.

ROASTED SHRIMP SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
• Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

ASPARAGUS, AVOCADO AND ORANGE SALAD

Steps:

• Snap the ends of the asparagus off and cut the spears into 1 inch pieces.
• Stean until JUST tender, no more than 4 or 5 minutes.
• Plunge into ice water to stop the cooking.
• Peel the oranges, remove the membrane on segments and cut into chunks.
• Peel and chop the avocados.
• Toss the three together with the lemon juice.
• Whisk the vinaigrette ingredients together.
• Pour over the salad and lightly pepper and salt-toss and serve.

GARLIC SHRIMP WITH ASPARAGUS

Steps:

• heat oil in saute pan, add asparagus, garlic, and spices, cook for 5 minutes add shrimp, cook until shrimp turns pink.
• stir in wine and lemon juice and bring to a boil, remove from heat and serve.