Ensalada de judías y cítricos con gambas a la parrilla

Ingredientes

• 1/4 cup GOYA® Lemon Juice
• 1/4 cup GOYA® Red Wine Vinegar
• 2 tbsp. Capers
• 1 tbsp. Dijon mustard
• 2 tsp. GOYA® Pure Honey
• 1 tsp. GOYA® Minced Garlic
• 1/2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• 3/4 cup GOYA® Extra Virgin Olive Oil
• 2 tbsp. finely chopped fresh parsley
• 1 lb. grape tomatoes
• 1 tbsp. GOYA® Extra Virgin Olive Oil
• 2 lemons, halved
• 1 lb. jumbo shrimp, peeled, with tails intact
• 1 baguette, halved lengthwise
• 6 cups assorted mixed greens (such as radicchio, endive, arugula and frisée)
• 1 can Dark Kidney Beans
• 1/3 cup shaved red onion
• 1/3 cup shaved radish

Preparación

1. 1

   Vinaigrette:: Stir together lemon juice, vinegar, capers, mustard, honey, garlic and Adobo. Slowly drizzle in extra virgin olive oil, whisking until incorporated. Stir in parsley.

2. 2

   Grilled Shrimp and Tomatoes:: Preheat grill to medium-high heat; grease grates well. Place tomatoes on skewers; brush gently with extra virgin olive oil. Grill for 5 to 8 minutes or until lightly charred and blistered; set aside. Grill lemon halves, cut side down; grill for about 2 minutes or until heated through. Set aside.

3. 3

   Toss shrimp with ¼ cup vinaigrette. Brush cut sides of baguette with some of the remaining vinaigrette. Grill shrimp, turning as needed, for about 5 minutes or until well-marked and curled. Grill bread, cut side down, for 2 to 3 minutes or until lightly toasted.

4. 4

   Toss greens, beans, onion and radish with enough vinaigrette to coat well. Divide among four plates; top with grilled shrimp and tomato skewers. Serve with bread and grilled lemon halves. Note: Make this a surf and turf entrée salad. Serve thinly sliced grilled strip loin alongside the shrimp.