Friday, June 1, 2012

Spinach Salad with Grilled Shrimp


spinach salad with grilled shrimp and avocado recipe

Wow, this is Mom again in just a week's time since my last post.  Kelsey will be thinking I hijacked the blog.  She really is the brains and the beauty behind this duo and K & K.  But I really am enjoying figuring out new things to make and if I must say so myself, my presentation is improving too!

So my mission lately has been to recreate yummy salads that we have eaten in restaurants.  Tim (Kel's dad) and I have been working hard at losing our middle age spread and we find that eating a large salad with protein is the best way to replace a heavy evening meal.  I was craving shrimp (spot prawns from BC) and in particular a salad from a restaurant in Penticton so my search began!  In the end, I tweaked a recipe from Emeril Lagasse to add more bulk to the salad.  This salad was outstanding and the dressing and the fruit made it so refreshing.

Spinach Salad with Grilled Shrimp


Ingredients

• 3/4 cup fresh lime juice (I used 7 small limes to get this amount)
• 1/2 cup orange marmalade
• 3 large garlic cloves, minced (1 tablespoon)
• 1/4 cup chopped cilantro leaves
• 1/2 cup olive oil
• 4 teaspoons soy sauce
• 1/2 teaspoon dried hot red pepper flakes
• zest of a lime
• 1 pound large shrimp, about 16, shelled and deveined (I used BC Spot Prawns as they are local)
• 4 wooden skewers
• 4 cups baby spinach
• 1 ripe avocado, peeled and quartered lengthwise, fanned out onto 4 plates
• 1 orange, peeled and sectioned (all pith and membranes removed)
• Fresh cilantro sprigs
• 1 cup fresh raspberries
• ¼ cup pistachios, chopped

Directions

In a medium non-reactive bowl, whisk together the lime juice, marmalade, garlic, cilantro, 7 tablespoons of the olive oil, soy sauce and dried hot red hot pepper flakes and the zest of a lime. Using a measuring cup, remove 1/2 cup and set aside, refrigerated. Add the shrimp to the bowl and toss to combine thoroughly with the marinade. Refrigerate for 30 minutes, stirring occasionally.

Place the skewers in a shallow tray and cover with hot water. Set aside until you are ready to grill the shrimp. I actually used metal skewers instead as I did not have wooden ones.

Preheat a grill or broiler to medium heat.

Place the shrimp on the soaked wooden skewers. Lightly pat dry with paper towels and, using a brush, lightly coat the shrimp on both sides with the remaining tablespoon of olive oil. Grill for about 2 to 3 minutes on each side, or until shrimp are golden brown on both sides and cooked through.

Arrange plates with one cup of baby spinach, a quarter of the fanned avocado slices, 1/4 cup of raspberries, and orange slices. Divide the reserved dressing evenly among the 4 plates and garnish with the cilantro sprigs and chopped pistachio nuts. Serve immediately.

2 comments:

  1. Will definitely have to try the dressing / marinade from this!! Sounds so bright and summery.

    ReplyDelete
  2. I love every last element in this salad-yum! Wish I had this dish for lunch. Now this does raise the bar when it comes to salads, keeping this recipe. Thanks for sharing.

    ReplyDelete

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