Grilled Shrimp Salad With Cilantro Verde Dressing Food

SHRIMP SALAD WITH CILANTRO DRESSING

Steps:

• In a bowl, whisk the first seven ingredients until blended. In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic; cook 1 minute longer. Remove from heat., In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp.

GRILLED SHRIMP SALAD WITH CILANTRO VERDE DRESSING

Steps:

• Rinse the shrimp in cold water and pat dry with a paper towel. Place shrimp into a large plastic bag and add the cajun seasoning. Toss to coat.
• Warm a little oil in a small fry pan. Dice the red pepper and sauté in the fry pan until it begins to soften.
• Grill the shrimp over medium heat, it only needs a few minutes on each side. Shrimp should be pink and cooked through.
• Place lettuce into individual bowls and top with the roasted red peppers, cheese, tomatoes, grilled shrimp, and drizzle with cilantro verde dressing.

GRILLED SHRIMP SALAD

Steps:

• For the grilled shrimp: Prepare a grill for medium heat. In a bowl, combine the lemon juice, garlic powder and a pinch each of sea salt and pepper. Add the shrimp and toss to coat well. Thread the shrimp onto metal skewers.
• Lay the shrimp on the hot grill and cook until cooked through (the flesh will turn opaque) and grill marks form, about 2 minutes per side. Remove and set aside. When cool enough to handle, pull the shrimp off the skewers.
• For the vinaigrette: Add the lemon juice, garlic and a pinch each of kosher salt and pepper to a large bowl. Whisk together, then slowly stream in the olive oil while whisking. Taste and adjust the seasoning as needed.
• For the salad: Add the lettuce, avocado and tomato to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter, leaving any leftover vinaigrette in the bowl. Top the salad with the olives, goat cheese and shrimp. Drizzle the leftover vinaigrette in the bowl over the shrimp. Serve immediately.

GRILLED SHRIMP SALAD WITH CHILI-LIME DRESSING

Steps:

• For shrimp: In a medium bowl, whisk together oil, garlic, and red-pepper flakes. Add shrimp and scallions and toss to coat; refrigerate for 30 minutes.
• For the salad: In a small bowl, whisk together lime juice, oil, jalapenos, black pepper, and 1/8 teaspoon salt; let stand at room temperature while shrimp is marinating. In a large bowl, combine greens, avocado, and bell pepper.
• Generously coat a grill or grill pan with cooking spray and heat to medium-high. Alternately thread shrimp and scallions into 8 skewers. Lightly sprinkle shrimp and scallions with salt and grill, turning once and basting with any remaining marinade, until shrimp just turn pink, 2 to 3 minutes per side. Remove shrimp and scallions from skewers and add to salad mixture. Add dressing and toss gently. Arrange salad on 4 plates and serve.

GRILLED-VEGETABLE SALAD WITH CILANTRO DRESSING

Steps:

• Heat the grill to high. Toss zucchini, squash, onion, bell peppers, and 1 tablespoons of the olive oil together.
• Grill veggies until crisp-tender, 3-5 minutes.
• Puree cilantro, remaining olive oil, lime juice, chipotle peppers, garlic, and salt in a food proscessor, or blender; toss with veggies.