Grilled Shrimp Salad Recipe
smoked brussels gouda sprouts, horseradish spaghetti squash, spinach, red onion, crispy salami
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Ingredients
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Salad Base
Brussels Sprouts
Spaghetti Squash
Shrimp
Crispy Salami
Dressing
Method
Preparation of Ingredients
Prepare Brussels Sprouts
Trim and halve the Brussels sprouts. In a pot of boiling salted water, blanch the Brussels sprouts for about 3-4 minutes until bright green. Drain and set aside.
Cook Spaghetti Squash
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 30-40 minutes or until tender. Scrape the insides with a fork to create spaghetti-like strands.
Prepare Shrimp
Peel and devein the shrimp. Season with salt and pepper to taste.
Crisp Salami
In a skillet over medium heat, add the salami slices and cook until crispy, about 3-4 minutes on each side. Remove and let them drain on paper towels.
Slice Red Onion
Thinly slice the red onion and set it aside.
Assembling the Salad
Combine Salad Base
In a large salad bowl, combine the cooked Brussels sprouts, fresh spinach, and sliced red onion.
Add Spaghetti Squash
Add the spaghetti squash strands to the salad bowl, mixing gently with the salad base.
Add Shrimp and Salami
Top the salad with the grilled shrimp and crispy salami.
Dressing the Salad
Prepare Dressing
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine all ingredients.