Grilled Shrimp Salad

 

For coriander vinegar

1 lemon, juice

2 tablespoons chopped coriander

1 teaspoon Dijon mustard

1 tablespoon of sugar

1/3 cup olive oil

Kosher salt to taste

Black pepper to taste

For grilled vegetables

1 red pepper, seeded and cut into quarters

1 green pepper sorted and cut into quarters

1/2 red onion, cut into quarters

1 jalapeno, halved (remove seeds for less heat)

1 tablespoon olive oil

Kosher salt to taste

Black pepper to taste

For grilled prawns

1 pound shrimp (number 25-30), peeled and dissolved

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon of garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

For power

2 heads of chopped romaine lettuce

1 cup of thawed frozen sweet corn

1 cup cherry tomatoes, cut into quarters

1 avocado, pitted and chopped

4 green onions, cut into thin slices

4-6 ounces cottage cheese

Preheat grill:

Preheat your grill to medium-high heat. If you are using gas, turn your burners on medium-high and allow to preheat. If you are using charcoal, prepare for direct heat grilling.

Make the vinaigrette: 

In a glass jar with a lid, combine the lime juice, minced cilantro, mustard, sugar, olive oil, and a pinch of salt and black pepper. Add the lid and shake well to combine all of the ingredients. Set aside. 

The vinaigrette can be made in advance and stored in the fridge. It’s best served at room temperature. If you have leftover dressing, it will keep fine in the fridge for a week.

Grill the vegetables: 

Drizzle the peppers and onions with olive oil. Season with a pinch of salt and pepper and using tongs add to your preheated grill. 

Grill the vegetables for 4-5 minutes per side until they are well charred and tender. Using tongs, remove from the grill and let cool. Roughly chop the vegetables for the salad.

Prep and season the shrimp: 

In a large bowl, add the shrimp. Drizzle with olive oil and season with chili powder, garlic powder, salt, and pepper. Then skewer the shrimp, dividing them between 4 skewers. If you use wooden/bamboo skewers, make sure to soak them well so they don’t burn completely on the grill.

Grill the shrimp:

Add shrimp skewers to grill (I recommend lightly oiling grill to prevent sticking) and grill for 2-3 minutes per side. The shrimp are done when they are pink and no longer translucent in the center. Remove shrimp from grill and serve them as soon as possible.

Assemble the salad and serve: 

Add the romaine lettuce into a large serving plate or bowl and drizzle with a tablespoon or two of the vinaigrette. Top with chopped, grilled vegetables, grilled shrimp, sweet corn, avocado, cherry tomatoes, scallions, and crumbled Cotija cheese.

Serve.

Storage:

Leftover salad ingredients are best stored separately and without dressing. Shrimp will keep in the fridge for 2-3 days. If you do have salad that is dressed, it will keep okay for 1 day in the fridge, but the texture will change.