Grilled Shrimp, Fava Bean & Roasted Parsnip Salad
Grilled Shrimp, Fava Bean & Roasted Parsnip Salad
Rated 5.0 stars by 1 users
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.
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