Grilled Shrimp, Fava Bean & Roasted Parsnip Salad
Category
Salad
Servings
4 servings
Prep Time
20 minutes
Cook Time
15 minutes
Author:
Chef Tom Fraker

Ingredients
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12 fresh Raw Shrimp, peeled and deveined
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4 Bamboo Skewers, soaked in water
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To taste Organic Grinders (Garlic Salt & Freshly Ground Pepper)
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Cooking Spray (such as Pam)
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1 package Baby Parsnips, ends trimmed
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2 tablespoons Extra Virgin Olive Oil
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To taste Kosher Salt & Freshly Ground Pepper
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4 cups Fresh Arugula Leaves, washed & dried
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2 packages Melissa's Peeled & Steamed Fava Beans, rinsed & drained
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¼ cup Fresh Basil Leaves, cut into ribbons
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1 cup Extra Virgin Olive Oil
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¾ cup White Wine Vinegar
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1 clove Melissa's Peeled Garlic, minced
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½ teaspoon Dried Basil
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½ teaspoon Dried Oregano
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½ teaspoon Crushed Red Pepper
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2 tablespoons Grated Parmesan Cheese
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1 tablespoon Granulated Sugar
For the vinaigrette
Directions
Preheat the BBQ grill.
Place 3 shrimp on each of the 4 skewers, season with the garlic salt and pepper and lightly spray them with the cooking spray.
Place them on the hot grill and cook for 2-3 minutes per side or until the shrimp are opaque. Set aside.
Preheat the oven to 425ºF.
In a bowl, toss the parsnips with the olive oil, salt and pepper. Place them on a baking sheet and place in the oven. Roast them for about 7-8 minutes or until just fork tender and browned.
Remove them from the oven and set aside to cool.
In a large bowl, add the arugula, fava beans and basil. When the parsnips are cooled, chop them into bite-size pieces and add to the bowl. Mix well and set aside.
To make the vinaigrette, place all of the vinaigrette ingredients in a blender and mix until well combined.
To serve, place equal amounts of the arugula mixture on 4 chilled salad plates. Top each with a shrimp skewer and drizzle with the vinaigrette.