Grilled Shrimp And Tomato Salad Recipes

GRILLED SHRIMP & TOMATO SALAD

Steps:

• In a large resealable plastic bag, combine lemon and lime juices. Add shrimp; seal bag and turn to coat. Refrigerate 30 minutes., Drain shrimp, discarding marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat 8-10 minutes or until shrimp turn pink, turning occasionally and basting frequently with chili sauce., In a small bowl, combine oil and vinegar. Arrange avocados on a large platter; top with shrimp and tomatoes. If desired, sprinkle with parsley. Drizzle with oil mixture.

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.

GRILLED SHRIMP SALAD

Steps:

• For the grilled shrimp: Prepare a grill for medium heat. In a bowl, combine the lemon juice, garlic powder and a pinch each of sea salt and pepper. Add the shrimp and toss to coat well. Thread the shrimp onto metal skewers.
• Lay the shrimp on the hot grill and cook until cooked through (the flesh will turn opaque) and grill marks form, about 2 minutes per side. Remove and set aside. When cool enough to handle, pull the shrimp off the skewers.
• For the vinaigrette: Add the lemon juice, garlic and a pinch each of kosher salt and pepper to a large bowl. Whisk together, then slowly stream in the olive oil while whisking. Taste and adjust the seasoning as needed.
• For the salad: Add the lettuce, avocado and tomato to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter, leaving any leftover vinaigrette in the bowl. Top the salad with the olives, goat cheese and shrimp. Drizzle the leftover vinaigrette in the bowl over the shrimp. Serve immediately.

TOMATO SALAD WITH GRILLED SHRIMP

Steps:

• Coat cold grill grate with cooking spray. Preheat grill to 350° to 400° (medium-high) heat. Whisk together extra virgin olive oil and next 6 ingredients in a small bowl; whisk in 1/2 tsp. kosher salt. Arrange tomatoes on a large serving platter or in a large bowl, and drizzle with 1/4 cup vinaigrette. Sprinkle with desired amount of salt and pepper.
• Toss shrimp with 3 Tbsp. olive oil, 1/2 tsp. freshly ground black pepper, and remaining 1/2 tsp. kosher salt. Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink.
• Toss grilled shrimp with remaining vinaigrette, and arrange over tomatoes. Or, if desired, toss together shrimp, remaining vinaigrette, and tomatoes.

SHRIMP, TOMATO AND FETA SALAD

Steps:

• Coat a large saute pan with olive oil. Add 2 cloves garlic and a pinch crushed red pepper and bring to a high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard. Add the shrimp to the pan, sprinkle with salt and saute until the shrimp have turned pink and opaque, 3 to 4 minutes. Remove from the heat and cool. When the shrimp have cooled, cut them in half lengthwise and reserve.
• Toss together the tomatoes, feta, cucumbers and onions. Smash and finely chop the remaining 2 cloves garlic and add it to the veggies. Add the oregano and a pinch of crushed red pepper. Add in the shrimp and toss to combine. Dress the salad with the vinegar and olive oil and season with salt. Let sit for at least 30 minutes before eating.
• Mmmmmm...salad!

SHRIMP & NECTARINE SALAD

Steps:

• In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon., In a large skillet, heat 1 teaspoon oil over medium-high heat. Add corn; cook and stir 1-2 minutes or until crisp-tender. Remove from pan., Sprinkle shrimp with lemon pepper and salt. In the same skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Stir in corn., In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp mixture; drizzle with remaining dressing. Serve immediately.

GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA

Steps:

• Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
• Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
• Meanwhile, grill pita just until warm and toasted.
• Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.