Ingredients
GRILLED SHRIMP
1 ½ lb. Shrimp, 16/20, fresh or thawed (approximately 20 total)
1 ea. Lemon, juiced and zested
2 Tbsp. Extra virgin olive oil
1 bunch Cilantro, chopped, ¼ cup set aside for salad
VINAIGRETTE
½ cup White balsamic vinegar (Regular balsamic vinegar also works)
½ cup High quality extra virgin olive oil
½ Shallot, minced
2 Tbsp. Mixed herbs, chopped (we love parsley, cilantro, and chives)
VEGGIE SALAD
½ bunch Asparagus, tougher ends of stems trimmed
1 ea. Red bell pepper, seeded and cut in half lengthwise
1 ea. Yellow bell pepper, seeded and cut in half lengthwise
1 ea. Zucchini, cut in half lengthwise
2 Tbsp. Extra virgin olive oil
2 cups Baby greens, washed and dried
2 ea. Corn, cooked, kernels cut from cob
½ cup Peas, blanched and cooled
½ cup Carrots, blanched and diced
Preparation
GRILLED SHRIMP
- Combine lemon juice, lemon zest, olive oil, salt, pepper, and cilantro in a large bowl.
- Add shrimp, toss to coat, and let marinate for 30 minutes.
- Heat your grill to medium-high heat. Grill shrimp until nicely pink and cooked through, 1-2 minutes per side.
VINAIGRETTE
- Combine vinegar and shallots in a bowl. Let sit for 10 minutes.
- Whisk in oil until well-combined.
- Add mixed herbs and season with salt and pepper to taste.
GRILLED VEGETABLES
- Preheat your grill to medium-low heat.
- Place asparagus, peppers, zucchini in a large container or bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Place vegetables on the grill and cook until tender.
- Once cooked, roughly chop peppers, zucchini, and asparagus into ½” pieces.
SALAD
- Place greens in a large mixing bowl.
- Add reserved cilantro, grilled vegetables, corn, peas, and carrots. Add a small splash of vinaigrette.
- Toss and taste. Adjust seasoning with salt and pepper.
TO SERVE
Place the salad on one side of each plate. Arrange grilled shrimp next to salad. Drizzle the whole plate with your vinaigrette.