Rated 5.0 stars by 1 users
Salad
Mediterranean
4 servings
20 minutes
15 minutes
12 fresh raw shrimp, peeled and deveined
4 bamboo skewers, soaked in water
To taste Organic Grinders (Garlic Salt & Freshly Ground Pepper)
Cooking spray (such as Pam)
1 package baby parsnips, ends trimmed
2 tablespoons extra virgin olive oil
To taste kosher salt & freshly ground pepper
4 cups fresh arugula leaves, washed & dried
2 packages Melissa's Peeled & Steamed Fava Beans, rinsed & drained
¼ cup fresh basil leaves, cut into ribbons
1 cup extra virgin olive oil
¾ cup white wine vinegar
1 clove Melissa's Peeled Garlic, minced
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon crushed red pepper
2 tablespoons grated Parmesan cheese
1 tablespoon granulated sugar
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.
Leave a comment