Grilled Shrimp Salad Recipe
boston bibb lettuce, shaved red onions, cherry tomatoes, cucumbers, balsamic vinaigrette
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Ingredients
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Salad Base
Grilled Shrimp
Balsamic Vinaigrette
Method
Preparing the Salad
- 1
Wash and Prepare Vegetables
Wash the Boston Bibb lettuce thoroughly under running water, then pat dry with a paper towel. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
- 2
Slice Onions and Cucumbers
Using a sharp knife, shave the red onion into thin slices. Cut the cucumber in half lengthwise, then slice it into half-moon shapes. Add both to the salad bowl along with the cherry tomatoes.
Grilling the Shrimp
- 3
Prepare the Marinade
In a mixing bowl, combine olive oil, minced garlic, lemon juice, salt, and black pepper. Mix well.
- 4
Marinate the Shrimp
Add the shrimp to the marinade and stir until they are fully coated. Let marinate for 15-20 minutes at room temperature.
- 5
Grill the Shrimp
Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes). Grill the shrimp for 2-3 minutes on each side until they turn pink and opaque.
Making the Balsamic Vinaigrette
- 6
Combine Ingredients
In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and black pepper until well combined.
Assembling the Salad
- 7
Combine and Serve
Once the shrimp are grilled, remove them from the skewers and let them cool slightly. Add the grilled shrimp to the salad bowl with the vegetables. Drizzle the balsamic vinaigrette over the salad and toss gently to combine. Serve immediately.