Anyone who is the “main” cook in their home knows that making healthy and interesting meals can be a challenge. At least 4 times a week I try to mix up the food choices here, adding in an entree salad, a vegan or vegetarian option, trying to find different and tasty items.
The other night we had a Spicy Grilled Shrimp as the special element in an organic baby mixed greens salad, served with a lemon pepper vinaigrette.
This is a really simple recipe, and you can get the pre-washed and packaged greens at the grocers.
What you need – for the Salad
5 – 7 shrimp per person (these are 16-20 count), cleaned
2 tbsp. lemon pepper seasoning ( or Old Bay Seasoning, Lemon Pepper flavor)
1 tsp. olive oil
1 tsp. onion powder
1/2 tsp. cayenne powder
1/8 tsp. salt
Clean and peel shrimp, being sure to remove the digestive tract. Place in a shallow bowl and top with olive oil to coat the shrimp lightly. In a small bowl, combine the lemon pepper seasoning, onion powder, cayenne and salt. Pour the dry mix over the oiled shrimp and toss to coat, being sure each shrimp has spicing on it. Set aside in a covered dish at room temperature for 30 minutes.
Take your salad mix – this mix contained eaves of baby romaine and oak leaf lettuces, spinach, arugula, frisée, and radicchio. Separate out onto plates for serving.
While the shrimp is marinating, start the Lemon Pepper Vinaigrette
What you need:
1 tsp. grated lemon rind
3 tbsp. fresh squeezed lemon juice
2 tbsp. freshly grated pepper – use mixed peppercorns for best effect
1 clove of garlic – mashed and smashed
1/2 tsp. salt
If you have a blender or food processor – blend these ingredients together until smooth, then with blender set on high gradually add in 1/2 cup extra virgin olive oil to incorporate. Since I didn’t use a blender or food processor – I whisked in the oil, incorporated it well, and put it into a sealable container in the refrigerator to sit until serving.
I grilled my shrimp on a tabletop multi-grill, lightly oiling the flat surface and setting the temperature to 350°. Grill for 3 minutes on one side, then flip over and grill for an additional 2 minutes until shrimp have finished. They will have curled into themselves, and are a nice pink color. Remove from heat and let the shrimp rest for 5 or 10 minutes.
To serve – dress salad with the shrimp: 5 – 7 per person. Shake the dressing, and using a tablespoon, drizzle 2 tablespoons of dressing over each salad. Serve with a crusty bread or croutons on the salad for crunch.