Salade de crevettes grillées

Ingrédients

• 1/4 cup (60ml) balsamic vinegar
• 1/4 cup (60ml) extra virgin olive oil
• 1 tablespoon (15ml) Dijon mustard
• 1 large clove garlic, (minced)
• 2 tablespoons (30ml) honey
• Salt and pepper, (to taste)
• 2 Romaine lettuce hearts, (roughly chopped)
• 1 large avocado, (diced)
• 1-2 cups (130-260g) mini bell pepper
• 3-4 mini cucumbers, (halved and sliced )
• 1/2 medium red onion, (thinly sliced)
• 1 pint cherry tomatoes, (halved)
• 2- 3 large cloves garlic, (minced)
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1-2 tablespoons (15-30ml) lemon juice, (fresh-squeezed )
• 2 teaspoons (9ml) honey
• 2 tablespoons (30ml) olive oil
• Salt and pepper, (to taste )

Préparation

1. 1

   --- Make the Dressing ---

2. 2

   Start by preparing the salad dressing. This can be done a day ahead to cut down on prep work.

3. 3

   In a small bowl or jar, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, minced garlic, and honey—season with salt and pepper to taste. Adjust salad dressing to your taste buds. Tightly cover and refrigerate until ready to use.

4. 4

   --- Marinate the Shrimp ---

5. 5

   Next, prep the shrimp. In a small bowl, mix garlic, paprika, cumin, olive oil, Lemon juice, honey, cayenne pepper, and salt. Reserve about ⅓ cup marinade for basting.

6. 6

   Place shrimp on a plate or bowl, add marinade to the shrimp, and thoroughly mix. Let it marinate for about 15 -30 minutes.

7. 7

   Thread the shrimp onto the skewers about 3-4 per skewer. Making sure the front of the skewer is fully covered with shrimp. Alternatively, you can use a grill basket when ready to grill.

8. 8

   --- Make the Salad ---

9. 9

   Prep romaine lettuce, mini bell peppers, cucumbers, red onion, cherry tomatoes, and avocado. Place in a large bowl or large platter. Refrigerate while you grill the shrimp.

10. 10

    When ready to grill, preheat the grill to medium-high heat. If using a grill pan, lightly spray or oil to prevent the shrimp from sticking to the pan.

11. 11

    Grill shrimp for 2-3 minutes per side or until opaque, frequently basting with reserved marinade. Cooking time will vary. Use your best judgment.

12. 12

    Remove and let it cool slightly. You can add the shrimp to the salad and toss or serve the salad topped with skewers and a salad dressing. Enjoy!