Grilled Shrimp & Herb Goat Cheese Bits Recipe

Pat shrimp dry with paper towels. If frozen, fully thaw and pat dry. Season shrimp in a small bowl with 1 tbs olive oil, 1 tsp lemon juice, minced garlic, smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper; toss to coat evenly. Set aside to marinate while you prepare other components (10–15 minutes).

In a small bowl, combine goat cheese, chopped parsley, chopped chives, lemon zest and 1/8 tsp black pepper. Mix until smooth and evenly herbed. If desired, form into five small quenelles or 5 equal-sized 3/4-inch rounds and lightly roll each in breadcrumbs or crushed pistachio for a slight crust. Chill briefly if too soft (5 minutes).

Make Rob's herb vinaigrette: whisk together 4 tbs olive oil, 2 tbs white wine vinegar, 1 tsp Dijon, 1/2 tsp honey, 1 tbs chopped parsley, 1 tsp chopped basil, minced shallot, 1 tbs lemon juice, 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl or shake in a jar until emulsified. Taste and adjust seasoning.

Toss mixed salad greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion in a large bowl and set aside chilled.

Preheat Pan

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot, about 2–3 minutes. Add a thin film of oil if the pan is not well seasoned.

Add the marinated shrimp in a single layer (do not overcrowd). Cook shrimp without moving for 1.5–2 minutes until the undersides are golden and seared. Flip and cook 1–1.5 minutes more until just opaque and slightly firm. Total cook time will be ~3–4 minutes depending on shrimp size. Remove shrimp to a plate and let rest briefly.

Using the same skillet (wipe briefly if bits of char remain), reduce heat to medium. Add 1 tsp olive oil. Carefully place the shaped goat cheese rounds or quenelles in the pan. Sear 30–45 seconds per side until a light golden crust forms; handle gently to avoid breaking. Alternatively, you can chill and roll in breadcrumbs first for easier searing.

Remove seared goat cheese bits to paper towels to drain a moment; they will be warm and creamy inside.

Lightly dress the mixed greens and vegetables with about half of Rob's herb vinaigrette (start with 2 tbs and add more to taste). Toss gently to coat without wilting the greens.

Divide the dressed greens onto plates or a single platter. Arrange five seared tiger prawns on top of each portion (or across the platter).

Nestle the five warm herb goat cheese bits evenly among the shrimp and greens.

Drizzle any remaining vinaigrette over the shrimp and goat cheese, or serve additional on the side. Garnish with lemon wedges and microgreens or extra chopped herbs.

Serve immediately while shrimp are warm and goat cheese is slightly melty. Offer additional lemon wedges for squeezing over the shrimp.