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Salad
4 servings
15 minutes
25 minutes
Chef Tom Fraker
12 large raw shrimp, peeled, deveined
Sea salt & freshly ground pepper, to taste
1 lime
1 red Bell Pepper, stem and seeds removed, quartered
1 green Bell Pepper, stem and seeds removed, quartered
1 yellow Bell Pepper, stem and seeds removed, quartered
1 Melissa's Perfect Sweet Onion, peeled, sliced
Non-stick cooking spray, as needed
3 bundles of Buckwheat Soba Noodles
1 Asian Pear, cored, diced
10 leaves fresh basil, minced
Your favorite sesame-ginger salad dressing
Prepare a hot grill.
Season the shrimp with the salt and pepper and place on the grill. Cook on both sides until the shrimp is opaque, about 2 minutes per side.
Remove the shrimp and squeeze the juice from the lime over them. Set aside.
Spray the bell peppers and onion with the cooking spray and place on the grill. Cook until you get nice grill marks on both sides and then remove from the grill.
Once cooled, slice the bell peppers and dice the onion.
Prepare the soba noodles according to the package directions, then cool them under cold water. Drain.
In a bowl, combine the noodles, bell peppers, onions, pear and basil. Place the salad on a serving platter, top with the shrimp and serve with the dressing.
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