Grilled Shrimp Salad With Corn & Avocado

15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #27797

August 26, 2017



"Recipe source: Bon Appetit (August 2006)"

Original is 5 servings
  • FOR DRESSING
  • FOR SALAD

Nutritional

  • Serving Size: 1 (753.4 g)
  • Calories 786.4
  • Total Fat - 32.1 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 285.6 mg
  • Sodium - 1736.6 mg
  • Total Carbohydrate - 83.7 g
  • Dietary Fiber - 14.1 g
  • Sugars - 17.9 g
  • Protein - 46.3 g
  • Calcium - 427.7 mg
  • Iron - 6.1 mg
  • Vitamin C - 35.2 mg
  • Thiamin - 0.9 mg

Step by Step Method

TO MAKE THE DRESSING


Step 1

In a small bowl or jar wish together the first 4 ingredients (orange juice - orange peel) and then whisk in the olive oil and truffle oil (if using). Season with salt and pepper.

TO MAKE THE SALAD


Step 2

Bring a saucepan of water to a boil; add pearl onions and boil 3 minutes; drain, let onions cool slightly; peel onions but leave the root ends intact.

Step 3

Prepare barbecue to medium heat. Thread onions on skewers, thread shrimp on separate skewers.

Step 4

Place onion skewers, shrimp skewers, corn and bread slices on two rimmed cookie sheets. Brush all with olive oil and then sprinkle with salt and pepper. Sprinkle shrimp on both side with smoked paprika. Grill onions and corn until cooked through (5 minutes per side); girl bread slices until browned and grill shrimp until cooked through (2-3 minutes per side).

Step 5

Transfer vegetables, shrimp and bread to a work surface. Cut corn kernels off cobs, place corn kernels in a very large bowl. Remove shrimp and onions from skewers and add to bowl. Add ache and avocados to bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Transfer said to a large rimmed platter and serve with bread.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Choose shrimp that is firm, plump and has a mild, sweet smell.
  • Look for bright red pearl onions with tight, dry skins and no signs of sprouting.

  • Substitute tofu for shrimp: This substitution is a great option for those who do not eat seafood or who are vegan. The tofu will still provide a great source of protein and will help to keep the salad light and healthy.
  • Substitute kale for mache: Kale is a great source of nutrients and is high in fiber. It is also a good source of antioxidants which can help to reduce inflammation and promote a healthy immune system. The kale will also provide a great crunch to the salad.

Grilled Shrimp Salad With Feta & Olives Replace the corn and avocados with 1/2 cup of crumbled feta cheese and 1/2 cup of pitted and halved Kalamata olives. Omit the smoked paprika when seasoning the shrimp. Add the feta and olives to the salad bowl and toss with enough dressing to coat. Season to taste with salt and pepper.



Roasted Asparagus with Parmesan Cheese - This simple side dish is the perfect accompaniment to the Grilled Shrimp Salad, providing a light, crunchy texture and nutty flavor to balance out the sweetness of the corn and the creaminess of the avocado. Roasting the asparagus in a hot oven brings out its natural sweetness, and a sprinkle of Parmesan cheese adds a salty finish.


Garlic Roasted Potatoes

RECOMMENDED DISH DESCRIPTION: Garlic Roasted Potatoes are a great side dish to pair with the Grilled Shrimp Salad. The potatoes are roasted in a hot oven with garlic, olive oil, and herbs for a flavorful and crunchy texture. The potatoes provide a starchy balance to the salad and the Parmesan cheese on the asparagus adds a salty finish.




FAQ

Q: How long should I grill the shrimp?

A: Grill the shrimp for 2-3 minutes per side, until cooked through.



Q: What temperature should I grill the shrimp at?

A: Grill the shrimp on medium-high heat, about 375-400°F.

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Fun facts:

The orange juice used in the dressing is a nod to the traditional French vinaigrette, which is made with orange juice and olive oil.

The mache lettuce used in the salad is a type of leafy green that was popularized by French chef Auguste Escoffier in the late 19th century.