Wednesday Food: Too Early For Grillin?

It's never too early to grill!  Even my mom has been known to dust snow off her grill to cook up some spiedies!  But thankfully this week, we won't have any snow or rain to combat - it was all sunshine down by the beach!  We took a trip down to Old Orchard to visit our friend Amber (her partner Katie and their cute little puppy Zu'l) before she moves back to Portland. 

We wanted to switch things up a bit and do a grilled composed salad.  Burgers aren't the only thing we can do with a grill, right?  So let's bring healthy back to the grill with a Grilled Shrimp Salad with an Red Pepper and Lime Vinaigrette.

Grilled Shrimp Salad w/ Red Pepper and Lime Vinaigrette

2T. rice vinegar
1/4c. water
zest of 1 lime, chopped fine
juice of 2 limes
1/2t. red pepper flakes
1T. sugar

1/2 lb. shrimp, cleaned and deveined
8oz. cherry tomatoes
1 bunch of frisee
1 bunch of red oak leaf lettuce
1 bunch of green leaf lettuce
Salt and pepper, to taste

1 loaf of artisan bread, sliced, (such as pain au levain from Standard Baking Company!)
olive oil

1) Combine the ingredients for the vinaigrette in a small sauce pan.   Warm to a simmer to dissolve the sugar, and bring out the flavors of the zest and red pepper flakes.  Set aside and let it cool.  Also, if you are using wood skewers, soak them in water for at least 15 minutes or so.  This will prevent them from burning on the grill. 

 2) Skewer the cleaned shrimp and brush the vinaigrette over them.  Let them set for about 1/2 hour to marinate.

3) Slice the bread and dip both sides in some olive oil.  
4) Get your grill nice and hot (around 350-400 degrees), and grill the shrimp on both sides till they are no longer translucent and pink.  Set them aside while you prepare the rest of the salad.
5) Take your slices of bread and grill on both sides.  Set aside.

6) Rinse your lettuce with cold water and drain.  Roughly chop the lettuce, and put them in a large bowl. Add in the tomatoes and vinaigrette, toss.
7) To plate, put about 1 cup of the salad on a plate.  Cut 1 slice of bread on a diagonal and place on the side along with a skewer of shrimp. Ta-Da!

We also added a few steamed mussels to the mix.  I also wanted to add some avocado slices to this but couldn't find any ripe ones at the grocery store.  They would add a nice contrast to the bite of the vinaigrette. 

Everybody got their chance to play with Zu'l as we prepared dinner. 

What a fun day, grilling, visiting with friends and playing with their dog!  I hope it warms up and stops raining, so everyone can get out and enjoy their grills...(or someone else's)!

And remember, when the kitchen gets too hot get back in there and keep cooking - OR go outside and grill!


1 comment:

  1. That's my girl! Love you Amber! From Mom


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