Salade de crevettes grillées et noircies aux épices

Ingrédients

• 1 tablespoon (15 ml) fresh lime juice
• 1 tablespoon (15 ml) clear or red wine vinegar
• 1 large bunch of fresh cilantro/coriander (about a generous handful)
• 1 tablespoon (15 ml) agave nectar or honey
• 1/4 teaspoon (1.5 grams) salt
• 1/8 teaspoon (0.3 grams) ground black pepper
• 1/2 cup (120 ml) light tasting olive oil
• 1 tablespoon (7 grams) smoked paprika
• 1/2 teaspoon (3 grams) salt
• 1 teaspoon (3 grams) onion powder
• 1/2 teaspoon (1 gram) ground black pepper
• 1/2 teaspoon (1 gram) dried oregano
• 1/4 teaspoon (0.5 grams) cayenne pepper
• 1/2 teaspoon (1 gram) ground coriander
• 1 pound (450 grams) jumbo shrimp (prawns), peeled, deveined, and tails removed (about 6 per person)
• Your favorite salad greens (and optional extra salad vegetables)

Préparation

1. 1

   --- Make the Dressing: ---

2. 2

   Add the lime juice, vinegar, cilantro, agave nectar, salt, and pepper to a blender. Blend until the cilantro is finely chopped.

3. 3

   With the blender running on low speed, slowly drizzle in the olive oil until completely emulsified. Taste for seasoning, pour into a dressing jar, and set aside.

4. 4

   --- Make the Shrimp: ---

5. 5

   If using wooden skewers, soak them in water for 30 minutes to prevent burning: Preheat your grill to medium-high heat.

6. 6

   In a small bowl, combine the smoked paprika, salt, onion powder, black pepper, oregano, cayenne, and coriander. Mix well.

7. 7

   Sprinkle the seasoning blend evenly onto both sides of the shrimp.

8. 8

   Thread the shrimp onto skewers. Grill for 2 to 3 minutes on each side, just until opaque and slightly charred.

9. 9

   Remove from the grill and allow to cool slightly. Once cool enough to handle, slide the shrimp off the skewers.

10. 10

    Arrange your favorite salad greens and fresh vegetables in bowls. Top with the grilled shrimp and drizzle generously with the cilantro-lime dressing.