Summer Essentials Delightful Shrimp Salad Recipes

SUMMER GRILLED SHRIMP SALAD

Steps:

• Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
• Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
• Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
• Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

COLD SHRIMP SALAD

Steps:

• Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

SUMMER ESSENTIALS: DELIGHTFUL SHRIMP SALAD

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. THE SHRIMP
• 4. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 5. Toss the shrimp with the olive oil, and a bit of salt and pepper.
• 6. Place on a parchment-lined baking sheet, fitted with a wire rack.
• 7. Place in the oven, and cook through, about 5 - 7 minutes.
• 8. Remove from the oven, allow to cool, and then chop into bite-sized pieces.
• 9. THE SAUCE
• 10. Add all the sauce ingredients together.
• 11. Toss in the shrimp, and coat with the sauce.
• 12. Chef's Note: Do a final tasting for seasoning. I usually find it needs a bit more salt.
• 13. Place in the fridge for a minimum of 1 hour.
• 14. PLATE/PRESENT
• 15. Place the shrimp on a nice fresh bed of lettuce, garnish with fresh dill, and serve. Enjoy.
• 16. Keep the faith, and keep cooking.

SHRIMP SALAD

Steps:

• Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
• Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
• Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.

SUMMER SHRIMP SALAD

Steps:

• Heat oven to 400 degrees. Place shrimp on a baking sheet coated with olive-oil cooking spray. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place in oven, and roast until opaque, about 8 minutes.
• Zest limes; squeeze to yield 1/4 cup juice. Combine lime juice, zest, olive oil, cilantro, and remaining salt and pepper. In a bowl, combine 2 tablespoons lime dressing with shrimp; toss to coat. In a large bowl combine mangoes, cucumbers, red onion, jicama, and remaining lime dressing; toss to coat. Divide salad and shrimp among six bowls. Garnish with remaining cilantro sprigs, and serve.