Grilled Shrimp and Avocado Salad

August 3, 2017

Nothing says summer like a crispy salad, with a zesty dressing and a side of chilled seafood. If this made the corners of your mouth moist, then read on. As delicious as it is impressive, you'll want to remember this recipe when the mood is "dress" to impress....your salad that is! Feel free to subsitute lobster, or crab when you really want to wow the swim suit off of somebody (insert snicker).  

 

 

WHAT YOU'LL NEED

 

Jumbo Shrimp, fresh or frozen fresh, uncooked, peeled and deveined. Figure 4-5 shrimp pp

Avocados, one half for each salad, sliced 1/2 inch

Can of mandarine oranges

Sliced Almonds, toasted

Sliced Cherry Tomatoes

Mixed greens, some crispy and some tender varieties

Olive oil, 1/2 cup, enough for 4 salads

1 Tsp Dijon mustard 

1 Tsp honey

1/2 of a lemon 

Seasoned salt and Pepper

 

 First things first, throw some shrimp on the barbie.....I couldn't resist. Grill it on a high heat for 3-5 minutes or until it turns an orange color and has some nice black char marks on it. Take it off and set it aside. Lay a cup of sliced almonds on a cookie sheet and bake in a 350 oven until brown. About 5 minutes. Set aside. Prepare all other ingredients as described and arrange in an artisic fashion on a decorative plate. Refer to photo. I added some ingredients so if you don't see them in the photo, don't panic! Improvise. I encourage you to add or subtract anything you desire. Touché

 

 

Dressing To Impress:

 

Combine the olive oil, dijon mustard, honey, season salt, pepper, a squeeze of lemon and then the fun comes in, vigorously stir with a wire whip or shake in an enclosed jar. Spoon over your masterpiece and prepare to tantalize taste buds. See that was easy.

 

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2017 Meli's Garden Blog created by Melissa Hornung