Description
A vibrant and healthy savory appetizer and entree course featuring four portions of grilled romaine lettuce topped with jumbo raw shrimp sweet field corn avocado slices and a smooth rich emulsion glaze of fresh parsley basil scallions plain Greek yogurt mayonnaise and lemon juice.
Ingredients
6 whole scallions
1 cup fresh parsley leaves
1 cup fresh basil leaves
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
5 fillets canned anchovies
1/3 cup fresh lemon juice
1 clove fresh garlic
4 heads romaine lettuce
1/4 cup olive oil
3 ears sweet corn
1 lb jumbo raw shrimp
1 whole fresh avocado
3 1/2 tsp kosher salt
1 1/2 tsp black pepper
Instructions
Combine the scallions parsley basil mayonnaise Greek yogurt anchovies lemon juice garlic salt and pepper inside a food processor.
Blend the ingredients forcefully for 60 seconds until a smooth green cream establishes refrigerating the dressing until set.
Preheat your outdoor grill to 550°F slicing 1 head of romaine lettuce in half lengthwise to brush cut sides with olive oil.
Grill the cut romaine halves for 2 minutes until lightly charred chopping the remaining raw romaine heads into a large bowl.
Brush the sweet corn with olive oil seasoning with salt and pepper to grill for 8 minutes until sweet and caramelized.
Toss the raw shrimp with 2 tablespoons of olive oil salt and pepper grilling for 3 minutes total until pink and opaque.
Slice the corn kernels off the cobs tossing with the raw romaine before division onto plates topped with shrimp and avocado.
Notes
Pressing the raw vegetable skins completely bone-dry with heavy paper towels before assembling is the secret to a professional-grade crisp jacket for this Grilled Shrimp Salad.
Protein-rich lipid-heavy jumbo raw shrimp provide a sophisticated and nutrient-dense foundation while adhering to strict platform rules.
This simple grill-to-plate cooked party starter snack platter starter is naturally pork-free and wine-free for rapid evening gathering trays.
- Prep Time: ~ 15 mins.
- Cook Time: ~ 15 mins.
- Category: Salad.
- Method: High-Heat Outdoor Grilling and Mechanical Processor Emulsification.
- Cuisine: Traditional Coastal-American Bistro Salad.
Nutrition
- Serving Size: ~ 1 salad
- Calories: ~ 430 kcal
- Sugar: ~ 4 g
- Sodium: ~ 980 mg
- Fat: ~ 28 g
- Saturated Fat: ~ 4.5 g
- Unsaturated Fat: ~ 23.5 g
- Trans Fat: ~ 0 g
- Carbohydrates: ~ 16 g
- Fiber: ~ 6 g
- Protein: ~ 32 g
- Cholesterol: ~ 195 mg
Keywords: Grilled Shrimp Salad, Summer Salad, Green Goddess Dressing, Grilled Romaine, Sweet Corn, Jumbo Shrimp, Avocado, New York Recipe.