Grilled Shrimp And Summer Squash Salad Food

GRILLED SHRIMP AND SUMMER SQUASH SALAD

Steps:

• For the grilled shrimp marinade: Toss the shrimp in a large bowl with the olive oil, garlic, oregano, red pepper flakes and sprinkle with salt and pepper. Let marinate in the fridge for an hour.
• Preheat half of a grill to medium-high heat, or around 350 degrees F.
• For the squash: Toss the squash with the olive oil and some salt and pepper and place in a disposable aluminum foil pan. Place the pan over the indirect side of the grill and cook, covered, stirring once, until the squash is just tender, but not browned, 8 to 10 minutes. Set aside to cool.
• Grill the shrimp over direct heat until just cooked through, 2 to 3 minutes per side, flipping once.
• For the lemon vinaigrette: Whisk together the lemon juice, honey, shallots and Dijon in a large bowl. While whisking continuously, slowly drizzle in the grapeseed oil, then the olive oil, until emulsified. Season with salt and pepper.
• To assemble the salad: Toss together the squash, corn, snap peas, sunflower seeds, Aleppo, half of the vinaigrette and season with salt and pepper. Taste and check for seasoning, adding more vinaigrette as desired. The salad can be kept cold until ready to serve. Before serving, gently fold in the basil and cilantro. Then plate with the shrimp arranged on top.

GRILLED LEMON SHRIMP WITH SQUASH

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix all Lemon-Rosemary Marinade ingredients. Add shrimp, zucchini, yellow squash and bell pepper to marinade; stir to coat. Cover dish or seal bag and refrigerate 15 to 30 minutes, stirring occasionally. Heat coals or gas grill for direct heat.
• Remove shrimp and vegetables from marinade; discard marinade. Place shrimp and vegetables in grill basket.
• Cover and grill shrimp and vegetables 4 to 5 inches from medium heat 12 to 14 minutes or until shrimp are pink and firm and vegetables are tender. To serve, peel shrimp. Serve with lemon wedges.

SUMMER GRILLED SHRIMP SALAD

Steps:

• Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
• Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
• Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
• Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.