SUMMER GRILLED SHRIMP SALAD
I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.
Provided by Kim's Cooking Now
Time 35m
Yield 2
Number Of Ingredients 16
Steps:
- Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
- Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
- Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
- Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.
Nutrition Facts : Calories 746.3 calories, Carbohydrate 48.5 g, Cholesterol 255.4 mg, Fat 51.7 g, Fiber 11.2 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 931.8 mg, Sugar 23.7 g
GRILLED SUMMER SQUASH
Quick, grilled vegetables are a perfect summer side dish. Summer squash is simply grilled, tossed with lemon and herbs, and finished with a light shaving of ricotta salata cheese for a creamy, salty kick in this dish.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsley and mint. Top with shaved ricotta salata.
GRILLED LEMON SHRIMP WITH SQUASH
Lemon and rosemary liven the flavors of a shrimp and squash dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- In shallow glass or plastic dish or resealable food-storage plastic bag, mix all Lemon-Rosemary Marinade ingredients. Add shrimp, zucchini, yellow squash and bell pepper to marinade; stir to coat. Cover dish or seal bag and refrigerate 15 to 30 minutes, stirring occasionally. Heat coals or gas grill for direct heat.
- Remove shrimp and vegetables from marinade; discard marinade. Place shrimp and vegetables in grill basket.
- Cover and grill shrimp and vegetables 4 to 5 inches from medium heat 12 to 14 minutes or until shrimp are pink and firm and vegetables are tender. To serve, peel shrimp. Serve with lemon wedges.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 105 mg, Fiber 3 g, Protein 14 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg
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