Grilled Shrimp Salad Recipe

Inspired by Brasserie Porte Rouge

Time1h

Serves4

Marinated shrimp, grilled asparagus, local butter lettuce, creamy charred corn vinaigrette, tomato-basil salad, pickled shishito and horseradish croutons

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Ingredients

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Ingredients

1 pound Shrimp

1 bunch Asparagus

4 cups Local Butter Lettuce

1 cup Corn (fresh or frozen)

3 tablespoons olive oil

2 tablespoons ReaLemon lemon juice

2 cloves Garlic (minced)

1 cup Cherry Tomatoes (halved)

1 cup Fresh Basil (chopped)

1 cup Shishito Peppers (pickled)

2 tablespoons Horseradish

2 slices Bread (for croutons)

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Directions

Prepare the Marinade

In a bowl, combine olive oil, lemon juice, minced garlic, salt, and pepper. Add the shrimp and toss to coat. Marinate for at least 30 minutes.

Grill the Shrimp and Asparagus

Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers and grill for about 2-3 minutes on each side until they are pink and cooked through. Toss asparagus with a little olive oil, salt, and pepper, and grill for 5-7 minutes until tender.

Make the Creamy Charred Corn Vinaigrette

In a skillet, heat a tablespoon of olive oil over medium heat. Add the corn and cook until charred, about 5 minutes. Let it cool, then blend with olive oil, lemon juice, salt, and pepper until smooth.

Prepare the Tomato-Basil Salad

In a bowl, combine cherry tomatoes and chopped basil. Drizzle with olive oil, salt, and pepper, and toss gently.

Make the Horseradish Croutons

Toast the slices of bread until golden brown. Spread with horseradish and cut into cubes.

Assemble the Salad

On a large platter, layer the butter lettuce, grilled asparagus, grilled shrimp, tomato-basil salad, pickled shishito peppers, and croutons. Drizzle with the charred corn vinaigrette before serving.