Grilled Shrimp And Wild Rice Salad Food

GRILLED SHRIMP AND WILD RICE SALAD

Steps:

• Cook rice as directed on package. In medium bowl, combine cooked rice, mushrooms, onions and carrot; mix well. Cover; refrigerate 1 hour or until cool.
• In small bowl, combine 1/4 cup oil, lime peel, lime juice, vinegar, honey and mustard; mix well. Pour lime mixture over rice mixture; toss gently to coat. Return to refrigerator.
• Heat gas or charcoal grill. In medium bowl, combine shrimp and 1 tablespoon oil; toss to coat. Let stand at room temperature for 10 minutes to marinate.
• When grill is heated, place shrimp in grill basket (grill "wok"). Place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 4 to 6 minutes or until shrimp turn pink, stirring occasionally.
• Divide lettuce evenly onto individual serving plates. Gently stir rice mixture; spoon evenly onto lettuce. Top each with shrimp.

GRILLED SHRIMP WITH VEGGIES AND WILD RICE

Steps:

• Peel and devein shrimp. Marinate the Shrimp, tomatoes, green peppers in the olive oil and dill for 2 to 3 hours. Thread each shrimp half on a skewer along with tomatoes, onions and peppers and grill over hot coals for 2 to 3 minutes. Serve with wild rice. Wild Rice: In a large pot, bring broth and water to a boil. Add the rice, thyme, rosemary, salt and pepper. Reduce the heat, cover and simmer for 60 minutes or until rice is tender, drain. In a large skillet add the green onions, mushrooms and garlic in olive oil, saute for 10 minutes or so. Add the rice; heat through.

GRILLED SHRIMP AND NOODLE SALAD

Steps:

• Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.
• Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.
• Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.
• Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.

GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE

Steps:

• Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
• Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.

GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE

Steps:

• Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
• Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
• Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.

GARLIC SHRIMP & RICE SALAD

Steps:

• Toss shrimp with oil, garlic and oregano; let stand 15 minutes. Meanwhile, cook rice according to package directions. Transfer rice to a large bowl; cool slightly. For dressing, mix mayonnaise, sour cream, basil and lemon juice., In a large skillet, saute shrimp mixture over medium-high heat until shrimp turns pink, 2-3 minutes. Add to rice; stir in celery, parsley and pepper. Add arugula and toss lightly; serve with dressing.

MANGO RICE SALAD WITH GRILLED SHRIMP

Steps:

• Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.
• Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); tosss gently to combine.
• Prepare grill or grill pan to medium-high heat.
• Thread 3 shrimp onto each of 12 skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad.

WILD RICE SEAFOOD SALAD

Steps:

• In a large serving bowl, combine the rice, shrimp, crab, peppers and onion. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.

SHRIMP & WILD RICE

Steps:

• Cook rice as directed.
• Saute onion, bell pepper and jalapeno pepper in 2 tablespoons butter until slightly tender, about 5 minutes.
• Mix with the cooked rice.
• Fold in cooked shrimp.
• Spread evenly into a greased 8X11 inch baking dish.
• Cover with crushed Ritz crackers.
• Drizzle with 4 tablespoons melted butter.
• Bake until bubbly at 350 degrees, about 30-35 minutes or until top is lightly browned.
• Serve with salad and garlic bread.

SPINACH, WILD RICE AND SHRIMP SALAD

Steps:

• Combine water and rice in heavy medium saucepan. Season lightly with salt and bring to boil. Reduce heat to low; cover and cook until rice is tender, about 40 minutes. Drain and cool.
• Meanwhile, char red bell pepper over gas flame or under broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop bell pepper.
• Combine wild rice, bell pepper, spinach, water chestnuts, shrimp, celery and green onions in large bowl.
• Whisk vinegar and mustard in small bowl to blend. Gradually whisk in olive oil. Add basil and tarragon. Season dressing to taste with salt and pepper. Add dressing to salad and toss to coat. (Can be prepared up to 4 hours ahead. Cover and refrigerate.)

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.

GRILLED SHRIMP SALAD WITH MELON AND FETA

Steps:

• Light a charcoal or gas grill or heat the broiler. Make the fire as hot as it will get and, if using a broiler, put the rack close to the heat source.
• While the grill heats up, lightly crack the coriander seeds in a mortar and pestle, or with the side of a knife on a cutting board. (Careful: They can roll around.) Put them in a small dry skillet over medium heat and toast, shaking the pan once or twice until fragrant, 1 to 3 minutes. Pour into a small bowl.
• Using a Microplane or other grater, grate zest from both limes straight into the bowl with coriander. Grate in the garlic (no need to wash the grater in between), then add the chile and a large pinch of salt and pepper. Whisk in oil.
• Pat shrimp dry, then transfer to a medium bowl and season with a pinch each salt and black pepper. Give the coriander mixture a stir, then pour half of it over the shrimp, reserving the rest for the salad. Toss shrimp to coat and set aside while preparing the other ingredients.
• Cut the zested limes in half, squeeze out 2 tablespoons juice and whisk into the coriander mixture to make a dressing. Cut leftover lime into wedges.
• Arrange the shrimp in a grill basket or on skewers (or just on a sheet pan if broiling), and grill or broil shrimp until well browned on one side, 2 to 3 minutes. Flip and cook until just opaque and cooked through, 1 to 2 minutes. Transfer the shrimp to a plate and squeeze a wedge of lime all over.
• In a large bowl, combine melon, cucumber, onion, feta and herbs. Pour in coriander dressing and toss to combine. Taste, and add more salt or lime juice to taste. Top melon salad with grilled shrimp and more herbs, if you'd like.