summer salads, part two: grilled shrimp salads with basil-garlic dressing

The second in my series of satisfying summer salads, this one had me licking the bowl primarily because of the dressing. It was so good, I brought it to lunch the next day. This one's guilt-free all the way around, and won't leave you hungry.

Grilled Shrimp Salads with Basil-Garlic Dressing
Serves 2

Basil-Garlic Dressing
  • 2 sprigs fresh basil
  • 1 clove garlic
  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon dried mustard
  • 1/4 teaspoon paprika
  • 1/8 tsp pepper
Shrimp and Salad
  • 1 lb. shrimp, cleaned and detailed and deheaded
  • Two large handfuls of lettuce (I used spring mix)
  • Two roma tomatoes, chopped
  • 1/2 can corn, rinsed
  • 1/2 can black beans, rinsed
  • 1-2 scallions, chopped
  • 1/8 c shredded cheese
  • Salt and pepper
  1. Place dressing ingredients in a food processor until combined.
  2. Sprinkle shrimp with salt and pepper and thread onto skewers. Grill on medium heat until pink.
  3. Arrange greens on a plate and top with corn, beans, tomatoes, scallions and cheese. Top with dressing and shrimp.
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