Grilled Shrimp Avocado Clementine Salad Food

GRILLED SHRIMP SALAD WITH CORN AND AVOCADO

Grilled Shrimp Salad with Corn and Avocado image

Provided by Katie O'Kennedy

Categories Salad Fruit Leafy Green Herb Shellfish Vegetable Seafood Shrimp Avocado Corn Summer Grill/Barbecue Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 17

Ingredients

Dressing
6 tablespoons orange juice
3 1/2 tablespoons white wine vinegar
2 tablespoons chopped fresh chives
1 1/2 teaspoons finely grated orange peel
1/4 cup olive oil
1/2 teaspoon truffle oil* (optional)
Salad
1 10-ounce bag red pearl onions
Metal skewers
2 pounds uncooked large shrimp, peeled, deveined
3 large ears of corn, husked
1 ciabatta bread or pain rustique, cut crosswise into 1-inch-thick slices
Olive oil
2 teaspoons hot smoked paprika (Pimentn de la Vera)**
12 cups mâche (about 7 ounces)
2 avocados, halved, pitted, peeled, cut into 3/4-inch cubes

Steps:

For dressing:
Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil, then truffle oil, if desired. Season with salt and pepper.
For salad:
Bring small saucepan of water to boil. Add pearl onions and boil 3 minutes. Drain; cool onions slightly. Peel onions, leaving root ends intact.
Do ahead: Dressing and onions can be made 2 hours ahead. Cover separately and let stand at room temperature.
Prepare barbecue (medium heat). Thread onions on skewers; thread shrimp on separate skewers. Place onion skewers, shrimp skewers, corn, and bread slices on 2 large rimmed baking sheets. Brush onions, shrimp, corn, and bread with olive oil, then sprinkle with salt and pepper. Sprinkle shrimp on both sides with smoked paprika. Grill onions and corn until cooked through, about 5 minutes per side; grill bread slices until browned; and grill shrimp until cooked through, about 2 1/2 minutes per side.
Transfer vegetables, shrimp, and bread to work surface. Cut corn kernels off cobs; place corn kernels in very large bowl. Remove shrimp and onions from skewers and add to bowl. Add mâche and avocados to bowl. Toss salad with enough dressing to coat. Season to taste with salt and pepper. Transfer salad to large rimmed platter and serve with bread.
*Available at some supermarkets, Italian markets, and specialty foods stores.
**Available at some supermarkets and specialty foods stores or online from tienda.com.

GRILLED SHRIMP, AVOCADO, & CLEMENTINE SALAD

GRILLED SHRIMP, AVOCADO, & CLEMENTINE SALAD image

Categories Salad Shellfish Quick & Easy Healthy

Yield 2-4 people

Number Of Ingredients 15

Ingredients

1 1/2 lbs of uncooked tiger shrimp, peeled and deveined.
3 clementines.
1 large avocado.
2 cups of baby lettuce.
2 cups of arugula.
1 red pepper.
1 orange pepper.
1 zucchini.
4 limes.
1/4 cup of olive oil.
Salt and pepper.
Pinch of Cayenne pepper.
1/2 tbs of Cumin.
2 cloves of garlic, finely grated.
1/4 cup of fresh cilantro.

Steps:

An hour before grilling, marinate shrimp in the juice of one lime, salt, pepper, 2 tbs of cilantro, 2 cloves of finely grated garlic, pinch of cumin, and 2 tbs olive oil. Cover and refrigerate. Fill a large salad bowl with baby lettuce, arugula, and remaining cilantro. Or any leafy greens you prefer. Peel and dice avocado, add to salad bowl. Peel and divide clementine wedges, add to salad bowl. Chop peppers into large chunks. Divide zucchini lengthwise several times. Toss with juice of one lime, salt and pepper. Grill until soft and the skin chars. Cut into bite size pieces and add to salad bowl. Grill shrimp until flesh turns pink and begins to brown around the edges. Baste shrimp with the juice of 1 lime as they cook. Add shrimp to the salad bowl. Toss with remaining olive oil, lime juice, salt, pepper, and cayenne pepper to taste. Enjoy!

CHILLED SHRIMP AND AVOCADO SALAD

Chilled Shrimp and Avocado Salad image

This is a great summer salad. Lovely served with fresh fruit and crusty bread. Easy recipe to double. Use more or less shrimp your preference.

Provided by Baby Kato

Time 12h20m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1 cup mayonnaise
2 tablespoons ginger, candied,finely chopped
2 tablespoons lemon juice
1/4 teaspoon curry powder
2 eggs, hard boiled,chopped
2 green onions, chopped
1/4 teaspoon pepper, white
1 teaspoon salt
12 shrimp, jumbo,cooked
1 avocado, peeled and sliced
1/2 cucumber, peeled and sliced
1 head lettuce, small

Steps:

Blend mayonnaise into a bowl with the ginger, lemon juice, curry powder, eggs and green onions.
Add salt and pepper to dressing, cover and refrigerate over night.
When you are ready, peel the shrimp.
Peel and slice the avocado and cucumber.
Arrange the lettuce leaves and cucumber on plate.
Spoon the dressing over top of the shrimp and avocado and add to lettuce and cucumber.

Nutrition Facts : Calories 781.5, Fat 59.8, SaturatedFat 9.7, Cholesterol 261.9, Sodium 2336, Carbohydrate 51.5, Fiber 10.8, Sugar 11.9, Protein 18

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