Lemony Grilled Shrimp Salad

Name: Lemony Grilled Shrimp Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 avocado, peeled and diced; 1 liters baby arugula; 1 teaspoons freshly ground black pepper, divided; 237 milliliters peeled jicama, cut into 2 x 1/4-inch strips; 1 teaspoons kosher salt, divided; 2 Tbsps fresh lemon juice; 2 teaspoons grated lemon rind; 7 teaspoons extra-virgin olive oil, divided; 59 milliliters ounce queso fresco, crumbled (about; 454 grams 24 extra-large shrimp, peeled and deveined (about; 1 teaspoons smoked paprika; 0 teaspoons sugar; 1 Tbsp white wine vinegar

You can never have too many main course recipes, so give Lemony Grilled Shrimp Salad a try. This recipe serves 4. Watching your figure? This gluten free and pescatarian recipe has 303 calories, 27g of protein, and 18g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your The Fourth Of July event. If you have kosher salt, lemon juice, pepper, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Preheat grill to high heat.

Equipment you will use

Grill

Combine rind, paprika, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon oil, and shrimp in a medium bowl. Thread 4 shrimp onto each of 6 (10-inch) skewers. Coat grill rack with cooking spray. Grill shrimp 2 minutes on each side or until done.

Ingredients you will need

Cooking Spray

Paprika

Pepper

Shrimp

Beef

Salt

Cooking Oil

Equipment you will use

Skewers

Grill

Bowl

Remove shrimp from skewers.

Ingredients you will need

Shrimp

Equipment you will use

Skewers

Combine shrimp, arugula, jicama, and avocado in a large bowl; toss gently.

Ingredients you will need

Arugula

Avocado

Jicama

Shrimp

Equipment you will use

Bowl

Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, vinegar, and sugar in a small bowl, stirring with a whisk.

Ingredients you will need

Lemon Juice

Vinegar

Pepper

Sugar

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Add juice mixture to shrimp mixture, and toss gently to coat. Divide the salad among 4 large plates; sprinkle evenly with queso fresco.

Ingredients you will need

Queso Fresco

Shrimp

Juice

Equipment

Ingredients

Servings:

avocado, peeled and diced 1liters

baby arugula 1teaspoons

freshly ground black pepper, divided 237milliliters

peeled jicama, cut into 2 x 1/4-inch strips 1teaspoons

kosher salt, divided 2Tbsps

fresh lemon juice 2teaspoons

grated lemon rind 7teaspoons

extra-virgin olive oil, divided 59milliliters

ounce queso fresco, crumbled (about 454grams

24 extra-large shrimp, peeled and deveined (about 1teaspoons

smoked paprika 0teaspoons

sugar 1Tbsp

white wine vinegar

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Thrive Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 15 dollars.