Three Dish Dinner: Grilled Shrimp Salad

This week we are going to do something a little different! Throughout the week, we will be posting three dishes (appetizer, entrée, and a side) which can be cooked together to create an entire meal.

First up: The Appetizer

This light, healthy, Grilled Shrimp Salad, is a great starter for any meal!  You can serve it plain and eat it with a fork, serve some chips to scoop the salad, or even get some mini tacos (and tequila) and have some cool fish tacos as a starter. Try them all, why not?

Grilled Shrimp Salad

1 pound of Jumbo Shrimp

1 medium Cucumber

1 Yellow Bell Pepper

1/2 Red Onion

Salt

Pepper

Dressing

1/4 c. chopped Fresh Parsley

1 Tbsp. Apricot Jam

1/2 c. Olive Oil

1/2 c. Red Wine Vinegar

4 cloves Roasted Garlic*

Salt

Pepper

Roasted Garlic*

Roasted Garlic is used in all of the dishes in this meal.  Take a bulb of Garlic, peel off the excess skin, and slice the top of the clove (not the side with the root) so that the top of each clove is exposed.  Drizzle the Garlic with Olive Oil and wrap in aluminum foil.  Bake in the oven on 400 degrees for about 35 minutes or until the Garlic is golden brown.

Dressing

In a medium bowl, add the Olive Oil, Red Wine Vinegar, Apricot Jam and Parsley.  In a separate bowl, mash the Roasted Garlic and add to the mixture.  Whisk the dressing until combined.  Add Salt and Pepper to taste.

Grilled Shrimp Salad

Clean and devein the Shrimp.  Brush the shrimp with Olive Oil and season with Salt and Pepper.  On a medium-high grill, cook the Shrimp for about 3 minutes per side or until the Shrimp are opaque and pink.  Quick Trick: I like to put the Shrimp on skewers so it is easier to flip and grill large amounts of Shrimp.  Dice the Cucumber, Yellow Bell Pepper, and Red Onion and place in a large bowl.  After the Shrimp have cooked and cooled, chop the Shrimp into bite sized pieces and add to the other ingredients.  Dress the salad, chill and serve.

Fork It.

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