• Lauren Lawless

Grilled Shrimp & Arugula Salad With Creamy Garlic Dressing


I N G R E D I E N T S

CREAMY ROASTED GARLIC DRESSING

1/4 cup Champagne or white wine vinegar

3 tablespoons mayonnaise

1 green onion, minced

2 1/2 tablespoon plus 1 tablespoon mashed roasted garlic

2 teaspoons Dijon mustard

1 small clove garlic, minced

1 tablespoon fresh lemon juice

1 teaspoon chopped fresh parsley

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

1 cup canola oil

D I R E C T I O N S To make the Creamy Garlic Dressing, combine vinegar, mayonnaise, green onion, honey, roasted garlic, Dijon mustard, garlic, lemon juice, parsley, salt and pepper in a blender or food processor fitted with a metal blade. With the machine running, gradually add the oil in a thin, steady stream to form an emulsion.


I N G R E D I E N T S

SHRIMP SALAD

3 ears corn, husked

1/4 cup extra-virgin olive oil, (plus more for brushing)

30 extra-large (16/20 count) shrimp, (preferably wild-caught, about 1 + 2/3 pounds, peeled and deveined)

2 cloves garlic, very finely minced

Kosher salt for seasoning

Freshly ground black pepper

1 pound baby arugula

1 pint cherry or grape tomatoes, halved


D I R E C T I O N S

PREPARE A HOT FIRE IN A CHARCOAL GRILL, OR PREHEAT A GAS GRILL TO HIGH.

Brush the grill grate clean. Put the corn on the grill and close the lid. Grill, turning occasionally, until the corn is hot and the kernels are golden brown, about 6 minutes. Transfer the corn to a platter and let cool until easy to handle. Working with one ear at a time, stand it upright, stem end down, on a cutting board. Use a sharp knife to cut downward along the cob, removing the kernels and rotating the cob a quarter turn after each cut. Scoop the kernels into a bowl and discard the cob. Meanwhile, toss the shrimp in the 1/4 cup olive oil and minced garlic in a shallow, nonreactive dish. Season with salt and pepper. For a charcoal grill, the coals should have burned down to a medium heat. (You should be able to hold your hand 1 inch above the grill grate for 3 seconds.) For a gas grill, adjust the heat to medium. Drain the shrimp, discarding the marinade. Put the shrimp on the grill and cover. (A metal grill screen or flat-bladed metal skewers are helpful to keep the shrimp from falling through the grate.) Grill until the edges are opaque, about 2 minutes. Turn the shrimp and continue grilling until opaque throughout, about 2 minutes more. Transfer to a plate. Combine the arugula, tomatoes and corn in a large bowl. Drizzle with 1 cup of the dressing and toss. Add the Parmesan crisps and toss again. Season with salt and pepper. Transfer to 6 chilled salad bowls. Divide the shrimp equally among the salads. Serve immediately and enjoy!

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ADDRESS

San Diego, California

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