Scampi Salad Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. In a bowl, combine 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp minced garlic, 1/2 tsp smoked paprika, 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Toss the shrimp in the marinade to coat evenly and let sit 10–15 minutes at room temperature (no longer than 30 minutes).

Grill shrimp

If using a gas or charcoal grill, preheat to medium-high (about 400°F / 200°C). For kiawe/mesquite smoke flavor, soak a small handful of wood chips for 30 minutes and add to charcoal or use a smoker box on a gas grill. Thread shrimp onto skewers (if desired) or place directly on the grill. Grill shrimp 2–3 minutes per side, until opaque and firm, turning once. Remove from grill and let rest 2 minutes.

In a small jar or bowl combine 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Whisk vigorously or shake in a sealed jar until emulsified. Taste and adjust seasoning if needed.

In a small bowl whisk together 1/4 cup sour cream, 1 tbsp milk (or water) and 1/2 tsp lemon juice until smooth. Add 1/8 tsp salt and whisk. Transfer to a squeeze bottle or small bowl for drizzling. If too thick, thin with another 1/2 tsp water.

Slice tomatoes into wedges or 1/2-inch slices to yield about 1 cup. Thinly slice the red onion into half-moons to yield 1/2 cup.

Place 6 cups mixed salad greens in a large bowl. Drizzle about half of the vinaigrette over the greens (reserve the rest for guests), and gently toss to coat evenly — about 15–20 seconds of tossing. Taste and add more vinaigrette if desired.

Divide dressed greens between two plates (serving bowls). Arrange the grilled shrimp on top (about 8 shrimp per plate if serving 2). Add sliced tomatoes and red onion around the greens. Sprinkle 2 tbsp capers and 1/4 cup bleu cheese crumbles per plate (adjust to taste).

Finish each plate with a drizzle of the sour cream dressing (about 1 tbsp per plate) in a light zigzag or dot pattern. Optionally grind a little black pepper over the top and serve immediately.