Grilled Shrimp Salad With Black Eyed Peas And Citrus Chile Vinaigrette Recipes

GRILLED SHRIMP SALAD WITH CHILI-LIME DRESSING

Steps:

• For shrimp: In a medium bowl, whisk together oil, garlic, and red-pepper flakes. Add shrimp and scallions and toss to coat; refrigerate for 30 minutes.
• For the salad: In a small bowl, whisk together lime juice, oil, jalapenos, black pepper, and 1/8 teaspoon salt; let stand at room temperature while shrimp is marinating. In a large bowl, combine greens, avocado, and bell pepper.
• Generously coat a grill or grill pan with cooking spray and heat to medium-high. Alternately thread shrimp and scallions into 8 skewers. Lightly sprinkle shrimp and scallions with salt and grill, turning once and basting with any remaining marinade, until shrimp just turn pink, 2 to 3 minutes per side. Remove shrimp and scallions from skewers and add to salad mixture. Add dressing and toss gently. Arrange salad on 4 plates and serve.

SPICY SHRIMP SALAD WITH SMOKED CHILE VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F.
• In a bowl, combine the ancho chili powder, light brown sugar, chile de arbol, cinnamon, and cumin, and set aside. In a medium size bowl, place the shrimp. Salt and pepper the shrimp aggressively. Then, sprinkle the shrimp with the spice mixture on both sides. Place the shrimp on a baking sheet and drizzle with oil. Roast for 4 to 5 minutes, or until just cooked through.
• Place the arugula in a bowl, drizzle with some of the Smoked Chile Vinaigrette and season with salt and pepper, to taste. Divide the seasoned arugula among 4 plates. Place 6 shrimp around each plate. Drizzle with more of the vinaigrette and chopped cilantro.
• Combine vinegar, chipotle and cilantro in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with honey, salt, and pepper, to taste.

GRILLED SHRIMP WITH LEMON VINAIGRETTE

Steps:

• In a large bowl, whisk the first eight ingredients; add shrimp., Cover and refrigerate for 30 minutes., Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill shrimp, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.,

SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)

Steps:

• Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
• Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
• When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
• Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
• When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.

GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE

Steps:

• Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
• Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.

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 SALADS WITH COCONUT VINAIGRETTE

Steps:

• In a small bowl, combine the first five ingredients. Pour 3/4 cup into a shallow dish. Add the shrimp; turn to coat. Cover and refrigerate for up to 30 minutes. Cover and refrigerate remaining vinaigrette., Drain and discard vinaigrette from shrimp. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill shrimp, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes. Divide the salad ingredients among four plates; top with shrimp. Serve with reserved vinaigrette.

BLACK-EYED-PEA AND SHRIMP SALAD

Steps:

• Put peas into a medium saucepan, and cover with water by 4 inches. Add bay leaves, savory sprigs, carrots, and crushed garlic. Bring to a boil. Reduce to a simmer. Cook, partially covered, 10 minutes. Season with 1 teaspoon salt. Cook until tender but not mushy; begin checking after 10 minutes more (cooking times will vary). Drain. Discard bay leaves, savory sprigs, carrots, and garlic.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add sliced garlic; cook until fragrant but not brown, about 1 minute. Add shrimp and 2 tablespoons water. Raise heat to medium-high. Cover, and cook, stirring occasionally, until shrimp are opaque and water has evaporated, about 3 minutes. Add pea mixture, remaining 6 tablespoons oil, and the vinegar. Season with salt. Stir in chopped savory. Cook 1 minute more. Remove from heat. Serve warm over lettuce, garnished with savory sprigs.

BLACK-EYED PEA SALAD WITH HOT SAUCE VINAIGRETTE

Steps:

• Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.
• Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.
• DO AHEAD: The salad can be refrigerated for up to 1 day.