Salade de crevettes grillées

Ingrédients

• 20 large shrimp (or prawns, peeled, 10 per serving)
• 1 tablespoon olive oil
• Juice of 1/2 lemon (or lime, about 1 tablespoon)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1.5 teaspoons smokey paprika
• 1/2 teaspoon cumin powder
• 1/2 teaspoon cayenne pepper or 1/4 teaspoon red chilli powder
• 1/2 teaspoon salt
• Olive oil or avocado oil for cooking
• 2 cups lettuce (of choice, roughly chopped)
• 1 cup cucumber (diced)
• 4 radishes (sliced)
• 1/2 avocado (diced)
• 1 celery rib (sliced)
• 1/4 red onion (thinly sliced)
• 1/3 cup crumbed feta cheese (I used smooth Danish feta)
• Juice of 1/2 lemon
• 3 tablespoons olive oil
• 2 teaspoons honey
• 1/2 teaspoon mild English mustard or Dijon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Préparation

1. 1

   Prepare the shrimp.Remove the shell if needed but can leave the tail. Pat dry the shrimp.

2. 2

   Season the shrimp.Add the rub ingredients to a large bowl and mix in the shrimp. Rub the spices and oil all over using your hands. Set aside. You can do this ahead of time and store the shrimp in an airtight container in the fridge for up to 24 hours.

3. 3

   Grill the shrimp.Preheat a large skillet or the barbecue over high heat (e.g. 8 on the Induction stove). Add about 2 tablespoons of oil to a skillet and spray or brush the barbecue griddle with a little oil. Once hot, add the prawns and cook for 2-3 minutes on each side depending on size, or until just cooked through. Once both sides are done, toss them in a pan a few times and remove them from heat. I like to let them sit in a bowl for a few minutes to finish cooking.

4. 4

   Make the salad.Prepare the salad ingredients and whisk the dressing. You can do this before you cook the prawns or during the time. Assemble the salad bowls by dividing all ingredients evenly. Dress the salad with the dressing, then top it with the shrimp and some feta.