Grilled Shrimp Salad

Name: Grilled Shrimp Salad
Prep time: 14 min
Cook time: 14 min
Total time: 14 min
Yield: 4
Cuisine: Global
Ingredients: 60 grams packed cups baby arugula; 36 grams 1/2 packed cups basil leaves; 36 grams 1/2 packed cups basil leaves; 298 grams halved cherry tomatoes; 2 bulbs fennel, thinly sliced; 1 clove garlic; 1 lemon, juiced; 1 pinch Pinch kosher salt and cracked black pepper; 54 milliliters extra-virgin olive oil, plus 1 tablespoon; 2 Tbsps grated Parmesan; 1 pinch Pinch red pepper flakes; 1 shallot, minced; 2 Tbsps sherry vinegar; 210 10 shrimp

Grilled Shrimp Salad takes about 14 minutes from beginning to end. This recipe serves 4. This main course has 639 calories, 109g of protein, and 17g of fat per serving. It is a good option if you're following a gluten free, primal, and pescatarian diet. A mixture of pepper flakes, bulbs fennel, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for The Fourth Of July.

Instructions

Special equipment: Wooden skewers, soaked in water for at least 20 minutes

Ingredients you will need

Water

Equipment you will use

Wooden Skewers

In a food processor, pulse the garlic, shallots, 1/4 cup oil and sherry vinegar until well incorporated.

Ingredients you will need

Sherry Vinegar

Shallot

Garlic

Cooking Oil

Equipment you will use

Food Processor

Add the basil leaves, red pepper flakes, lemon juice, salt, and pepper. Pulse to combine.

Ingredients you will need

Red Pepper Flakes

Fresh Basil

Lemon Juice

Pepper

Salt

Remove the mixture from the food processor and add it to a large bowl. Reserve a small amount of marinade in another bowl for finishing the shrimp. Toss the shrimp in the marinade and thread them onto skewers.

Ingredients you will need

Marinade