Easy Grilled Shrimp and Spring Vegetable Salad

One thing that I have loved about this quarantine is watching all of our local businesses innovate ways to stay connected to the community and to generate business.  Last night, Chad and I had a fun mid-week date night at home via a virtual cooking class.

Local favorite, Summit Grill, in partnership with Strongbox Wealth, teamed up to present #CookingForACauseKC, which was a live, hands-on, virtual cooking class.  This was also an opportunity to raise awareness for the Kansas City Regional COVID-19 Response and Recovery Fund.

We had the opportunity to learn from the Summit Grill Executive Chef, Conrad Barbera, as he demonstrated how to make a Grilled Shrimp and Spring Vegetable Salad.  It was so easy and so delicious!  I posted a few pictures on my Instagram, and people were dying for the recipe, so I decided to share it here.  Full credit to the chef on this creation, and I was honest about where we modified to match our culinary skill.

We purchased all ingredients at Trader Joe’s.

First step is to prepare your shrimp.

Herb Marinated Shrimp:

Ingredients:

  • 1 cup Extra Virgin Olive Oil
  • 2 tbsp. Hot Sauce (We used Sriracha)
  • 1 tbsp. Minced Garlic
  • 1 tbsp. Tomato Paste
  • 2 tsp Dried Oregano
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 lb Large Shrimp
  • 1 tbsp. Parsley
  • 1 tbsp. Lemon Juice

Instructions:

  • Combine Extra Virgin Olive Oil, Hot Sauce, Garlic, Tomato Paste, Oregano, Salt, and Pepper in a mixing bowl and whisk until combined.
  • Add shrimp and marinate in a freezer bag for 4-8 hours.  (We did 4 hours.)
  • Before cooking, coat in the Parsley.
  • Cook shrimp in grill pan for 7-10 minutes.  Do not overcook.
  • Add Lemon Juice after cooking.

At the same time you are cooking your shrimp, cook your vegetables.

Grilled Spring Vegetables:

Ingredients:

  • 1 bundle Asparagus
  • 1 bag Sugar Snap Peas, cooked
  • 1 bag Spring Peas
  • 1 bag Edamame
  • 3 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Lemon Juice
  • 1 tbsp. Parsley
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Instructions:

  • On a hot grill pan, cook asparagus over medium-high heat until lightly charred.
  • Reduce heat to low-medium and add Sugar Snap Peas, Spring Peas, and Edamame.  Season with Extra Virgin Olive Oil, Lemon Juice, Parsley, Salt, and Pepper.
  • Mix thoroughly and cook 2-3 minutes.

Remove everything from heat and prepare your dressing.

Poppy Seed Dressing:

Ingredients:

  • 2 cups Mayonnaise
  • 2 tbsp. Dijon Mustard
  • 2 tbsp. Poppy Seeds
  • 1/4 cup Honey (We used Agave.)
  • 1/2 cup Rice Wine Vinegar
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Instructions:

Combine all ingredients in a bowl and whisk until combined.

Prepare your salad.

Salad:

Remaining Ingredients:

  • 1 bag Mixed Greens Salad
  • 2 tbsp. Toasted Almonds
  • 3 tbsp. Shaved Manchego Cheese

Instructions:

  • In a large bowl, mound mixed greens.
  • Drizzle generously with Dressing.
  • Mound cooked vegetables on top of greens.
  • Place shrimp around the salad.
  • Top salad with almonds, cheese, and more dressing if desired.

 

We had tons of leftovers, and it reheated very well!

Enjoy!

XOXO,

Molly B.

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