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 Components
Method
Preparation Steps
- 1
Prepare the Spaghetti Squash
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender. Scrape out the flesh with a fork to create spaghetti-like strands.
- 2
Cook the Brussels Sprouts
While the spaghetti squash is roasting, trim and halve the Brussels sprouts. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the Brussels sprouts and sauté for 8-10 minutes until they are tender and slightly caramelized. Set aside.
- 3
Grill the Shrimp
In a bowl, toss the shrimp with 1 tablespoon of olive oil, salt, and black pepper. Preheat the grill to medium-high heat. Grill the shrimp for 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.
- 4
Crisp the Salami
In the same skillet used for Brussels sprouts, add the salami slices and cook over medium heat for about 2-3 minutes per side until crispy. Remove and drain on paper towels.
- 5
Assemble the Salad
In a large bowl, combine the fresh spinach, roasted spaghetti squash, sautéed Brussels sprouts, grilled shrimp, and crispy salami. Add the diced red onion and drizzle with horseradish sauce and lemon juice. Toss gently to combine.
- 6
Serve
Divide the salad into serving bowls and top with shredded gouda cheese. Enjoy your Grilled Shrimp Salad!