Italian Grilled Shrimp Salad Recipes

ITALIAN GRILLED SHRIMP

Steps:

• Place all ingredients in a large zip-lock bag.
• Seal and refrigerate for 4 to 6 hours.
• Thread shrimp and veggies onto metal skewers, alternating as desired.
• Grill over medium heat about 4 minutes, turn once and grill 4 minutes more.
• Remove from skewers and serve hot.
• This also works as a stir-fry: Marinate as above and then saute all ingredients over medium-high heat in a large skillet until shrimp are pink.

GRILLED SHRIMP SALAD WITH GARLIC PARMESAN ITALIAN VINAIGRETTE

Steps:

• If using wooden skewers, soak in water for 1 hour.
• Pat shrimp dry with paper towel and toss in a bowl with 1 tablespoon Marie's Garlic Parmesan Italian Vinaigrette dressing. Place in fridge while prepping other ingredients (about 15 minutes).
• Heat grill to medium-high heat (350-400°F) or grill pan to high heat.
• Skewer 4-5 shrimp on a wooden skewer.
• Grill shrimp 2 minutes on each side or until cooked through but not overcooked.
• Arrange all greens and vegetables on a plate or in a bowl. Toss or drizzle with remaining 1 tablespoon Marie's Garlic Parmesan Italian Vinaigrette dressing. Top with cooked shrimp and serve immediately.

ITALIAN GRILLED SHRIMP SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side. Let cool 10 minutes and transfer to a non-metal bowl.
• Pour Italian dressing and lime juice over cooled shrimp and toss to coat. Add red bell peppers, onion, celery, and cilantro; mix lightly. Cover and refrigerate for 1 hour.
• Place lettuce on a serving plate. Top with shrimp mixture and serve.

SHRIMP SALAD

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

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.

SHRIMP SALAD ITALIANO

Steps:

• Thaw tortellini as directed on package.
• Toss tortellini and remaining ingredients until coated with dressing. Serve, or refrigerate until serving time.

EASY ITALIAN MARINATED SHRIMP

Steps:

• In medium bowl, mix all ingredients except lettuce. Cover; refrigerate at least 2 hours but no longer than 24 hours to marinate and blend flavors.
• Just before serving, stir shrimp. Drain; serve on lettuce-lined serving plate. Store in refrigerator.

ITALIAN LINGUINE SALAD

Steps:

• Cook linguine according to package directions. Meanwhile, in a large bowl, combine the cucumber, tomatoes and onions. Drain linguine; rinse under cold water. Add linguine to vegetable mixture. Drizzle with dressing; toss to coat. Refrigerate until serving.

GRILLED SHRIMP SALAD

Steps:

• Pour dressing and lime juice over shrimp in large nonmetal bowl; toss to coat. Add all remaining ingredients except lettuce; mix lightly. Cover.
• Refrigerate 1 hour.
• Place lettuce on serving plate; top with the shrimp mixture.