Tuesday, May 19, 2009

Grilled Shrimp Salad

Great as a healthy lunch meal, this grilled shrimp salad is easy to make, delicious to eat and has a beautiful and clean presentation--perfect for a lunch date on a perfect and sunny spring day like today. All the ingredients to make this salad are easily available and it doesn't take more than 15 minutes to prepare and serve.

I love the spring mix salad, which is made up of baby lettuce, romaine, chard, radicchio, frisee, spinach, red mustard, arugula and kale. This mix is readily available at your local supermarket. I add in cucumber slices, red onion, plum tomatoes and wanton strip croûtons. Toss the salad with balsamic vinaigrette and set aside. Be careful not to overdress the salad as the dressing can be very strong.

As for the shrimp, simply season with salt and pepper and marinate them in any sort of dressing. A good one to use is a honey ginger dressing that is just so yummy. I also have a herb oil marinate on hand which is made up of chopped up thyme, rosemary, basil, oregano and sage. Simply throw them on the grill and cook until the shrimp turn red/orange. Plate the salad, sprinkle some shredded cheddar and Monterey Jack cheese on top and arrange the grilled shrimp around the salad and you have the perfect dish for a perfect spring day out on the lawn.

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