Healthy Shrimp Salad with Grilled Lettuce Recipe Video
Ingredients
2 hearts of Romaine lettuce (sold prepackaged in the produce section), sliced in half lengthwise
1 medium to large-sized, ripe Haas avocado, sliced in half lengthwise and seed removed
15 25-count shrimp (tails and shells left on)
12 cherry or grape tomatoes, sliced in half lengthwise
Feta cheese crumbles
Extra virgin olive oil
For the Dressing:
Zest from 1 orange and the juice of 1/2 the orange
1.5 tbsp white wine vinegar
1 heaping teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/3 to 1/2 C extra-virgin olive oil
Poaching Liquid for the Shrimp:
3 to 4 C water
1 C dry white wine
1/2 onion sliced
2 garlic cloves, peeled and smashed
20 black peppercorns
2 bay leaves
2 sprigs of thyme
Kosher salt
1 large bowl of ice water
Directions
Preheat either a grill pan, or an outdoor grill.
Brush the cut sides of the romaine hearts and avocado with olive oil, and season with salt and pepper. Place the avocado halves, cut side down, on the grill and cook for 1 to 1.5-minutes. Give them a quarter turn and cook for an additional minute, or until grill marks are achieved. Remove and set aside.
Place the romaine hearts on the grill and cook for 30 to 45 seconds. Rotate a quarter turn and cook for another 30 to 45 seconds, or until they are uniformly charred. Remove and set aside.
To plate your salads, place two halves of the grilled romaine onto two separate plates. Top each salad with equal amounts of shrimp. Toss the sliced tomatoes in a tablespoon or so of the dressing, and place on top of the shrimp. Using a spoon, scoop out bite-sized pieces of the grilled avocado and arrange equal portions onto each plate. Drizzle each salad with the desired amount of dressing and top with crumbled feta cheese. Serve with slices of warm baguette.
This video is a creation of NoTimeToCookDinner. You can visit NoTimeToCookDinner for complete recipes, and
more videos.
Brush the cut sides of the romaine hearts and avocado with olive oil, and season with salt and pepper. Place the avocado halves, cut side down, on the grill and cook for 1 to 1.5-minutes. Give them a quarter turn and cook for an additional minute, or until grill marks are achieved. Remove and set aside.
Place the romaine hearts on the grill and cook for 30 to 45 seconds. Rotate a quarter turn and cook for another 30 to 45 seconds, or until they are uniformly charred. Remove and set aside.
To plate your salads, place two halves of the grilled romaine onto two separate plates. Top each salad with equal amounts of shrimp. Toss the sliced tomatoes in a tablespoon or so of the dressing, and place on top of the shrimp. Using a spoon, scoop out bite-sized pieces of the grilled avocado and arrange equal portions onto each plate. Drizzle each salad with the desired amount of dressing and top with crumbled feta cheese. Serve with slices of warm baguette.
This video is a creation of NoTimeToCookDinner. You can visit NoTimeToCookDinner for complete recipes, and
more videos.
Editors Review
If you are really busy, the best way to replenish your body is with a healthy salad. What better than shrimp salad with grilled lettuce. From the kitchen of Chef Kirk Leins to yours, gear up for an entremely enjoyable treat.Chef
