Summer Shrimp Salad Food

SUMMER SHRIMP SALAD

Steps:

• Preheat oven to 350 degrees F.
• Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.
• Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.

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.

SHRIMP SALAD

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

SUMMER PASTA SALAD WITH SHRIMP

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 tablespoon plus 1 teaspoon of the oil. Season with salt and pepper.
• In a large skillet, heat remaining 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Season with salt and pepper. Top pasta with shrimp.

SUMMER SHRIMP SALAD WITH CILANTRO

Steps:

• To prepare dressing, combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil.
• Cook 1 minute, stirring constantly.
• Remove from heat; stir in juice and next 5 ingredients (juice through peppercorns).
• Cool.
• To prepare salad, combine shrimp and remaining ingredients in a large bowl.
• Add dressing mixture to shrimp mixture, tossing well.
• Serve, or refridgerate until ready.

SHRIMP SUMMER SALAD IN CANTALOUPE BOWLS

Steps:

• Scoop the meat out from the cantaloupes and rough chop leaving a 1/4 inch so to keep the shell for the dish.
• Place the meat of the cantaloupe in a bowl with rest of salad ingredients.
• Mix all the dressing ingredients together in a blender.
• Toss the dressing into the salad. Chill for one hour to let the flavors meld together.
• Scoop 1/4 of the salad into each of the cantaloupe bowls.
• Top with garnishes.