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Restaurants›Newtown Road Italian Deli & Pizza›Grilled Shrimp & Calamari Salad Recipe

Grilled Shrimp & Calamari Salad Recipe

Name: Newtown Road Italian Deli & Pizzas Grilled Shrimp & Calamari Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 5 cups baby mixed salad greens (arugula, baby spinach, baby lettuce); 1 cups cherry tomatoes, halved; 2 tbsp capers, drained; 0.25 cup red onion, very thinly sliced; 2 tbsp fresh parsley, chopped; 12 pcs large shrimp, peeled and deveined (16–20 count), tails removed or left on as preferred; 8 oz calamari (squid) tubes and tentacles, cleaned and sliced into 1/2-inch rings; 2 tbsp extra-virgin olive oil (for seafood); 2 tsp garlic, minced (for seafood); 1 tsp lemon zest; 1 tsp kosher salt (for seafood); 0.5 tsp black pepper, freshly ground (for seafood); 3 tbsp red wine vinegar; 3 tbsp extra-virgin olive oil (for dressing); 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 0.5 tsp garlic, finely minced (for dressing); 0.5 tsp salt (for dressing); 0.25 tsp black pepper, freshly ground (for dressing); 1 tbsp fresh lemon juice; 2 pcs lemon wedges, for serving; 1 tsp extra-virgin olive oil (for finishing drizzle)

Inspired by Newtown Road Italian Deli & Pizza

Time30m

Serves2

Baby greens, tomatoes, capers, red vinegar.

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Ingredients

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Salad

5 cups baby mixed salad greens (arugula, baby spinach, baby lettuce)

1 cups Cherry tomatoes, halved

2 tbsp capers, drained

1/4 cup red onion, very thinly sliced

2 tbsp Fresh parsley, chopped

Seafood (grill)

12 pcs large shrimp, peeled and deveined (16–20 count), tails removed or left on as preferred

8 oz calamari (squid) tubes and tentacles, cleaned and sliced into 1/2-inch rings

2 tbsp extra-virgin olive oil (for seafood)

2 tsp garlic, minced (for seafood)

1 tsp Lemon zest

1 tsp kosher salt (for seafood)

1/2 tsp black pepper, freshly ground (for seafood)

Red vinegar dressing

3 tbsp red wine vinegar

3 tbsp extra-virgin olive oil (for dressing)

1 tsp Dijon mustard

1 tsp honey or maple syrup

1/2 tsp garlic, finely minced (for dressing)

1/2 tsp salt (for dressing)

1/4 tsp black pepper, freshly ground (for dressing)

Finishing

1 tbsp fresh lemon juice

2 pcs Lemon wedges, for serving

1 tsp extra-virgin olive oil (for finishing drizzle)

Method

Seafood preparation & grilling

Prepare and marinate

Pat the shrimp and calamari dry with paper towels. In a medium bowl combine 2 tbsp olive oil, 2 tsp minced garlic, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp lemon zest. Add the shrimp and calamari and toss to coat thoroughly. Let marinate at room temperature for 10–15 minutes (no longer than 30 minutes).

Preheat grill

Preheat an outdoor grill or grill pan over medium-high heat (about 400–450°F / 200–230°C). Oil the grates lightly or brush the grill pan with oil to prevent sticking.

Grill seafood

Thread shrimp and calamari onto skewers if using (alternatively cook in a single layer on the grill). Place seafood on the hot grill. Grill shrimp about 2 minutes per side until pink and opaque. Grill calamari 1–2 minutes per side; do not overcook — it should be just opaque and slightly firm. Total cook time per piece will be 3–4 minutes. Remove from grill and transfer to a plate to rest for 2 minutes.

Red vinegar dressing

In a small bowl or jar combine 3 tbsp red wine vinegar, 3 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Whisk (or shake) vigorously until emulsified and slightly thickened. Taste and adjust seasoning — add a little more honey if you prefer sweeter, or more vinegar for brightness.

Salad assembly

In a large salad bowl combine 5 cups baby mixed greens, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion and 2 tbsp chopped parsley. Toss gently to combine.

Add the drained capers (2 tbsp) to the salad and gently toss again so capers are distributed.

Drizzle about half of the red vinegar dressing over the salad (reserve the rest to adjust at the end). Toss lightly to coat the greens evenly.

Arrange the grilled shrimp and calamari on top of the dressed greens. Drizzle the remaining dressing over the seafood and salad as desired. Squeeze 1 tbsp fresh lemon juice over the seafood and salad and finish with a light drizzle (1 tsp) of extra-virgin olive oil and a few grinds of black pepper.

Finishing & serving

Taste and adjust seasoning — add a pinch more salt if needed. Serve immediately with lemon wedges alongside for extra acidity. If not serving right away, keep seafood slightly warm and dress greens just before serving to prevent wilting.