October 24, 2008
A couple days ago my boyfriend and I made grilled shrimp skewers to go along with our dinner. We bought the shrimp already prepped (de-veined and skewered) from Whole Foods. They also had some that were pre marinated with things like cajun spices, barbecue sauce, peanut sauce, etc. but we just got the plain ones and seasoned one side with salt and pepper and cooked them on my le creuset grill pan .
So, I had some leftover shrimp, which I de-skewered and decided to have in a salad for lunch. I also made a Honey Lavender Vinagrette with this wonderful Whole Foods impulse buy.
Grilled Shrimp Salad
1-2 skewers of raw shrimp
1 tsp. salt
1 tsp pepper
1 tsp olive oil
1/3 package mixed greens
Oil the grill pan and heat for about 5 minutes before placing the shrimp skewers (this will help ensure the pan is hot enough when the shrimp go down so they will get nice grill marks). While you are waiting season the shrimp with salt and pepper, then place on grill. Wait about 3 minutes to flip, before you flip them make sure the shrimp have turned a dull pink and white color if they haven't wait a bit longer. Lie greens out on plate. Let shrimp cook on the other side and once they feel firm remove from heat and de-skewer. Cut off the tails if you like and place on top of salad.
Honey Lavender Vinaigrette
1 1/2 tsp palette lavender honey
1 lemon wedge
pinch of salt
2 tsp white wine vinegar
1 1/2 tsp olive oil
Pour all ingredients into small bowl or ramekin and mix well. Then pour over shrimp salad. You could also warm the dressing in the microwave for about 15 seconds.
On the side I had a piece of Wasa Crispbread spread with cranberry orange goat cheese.