Grilled Shrimp Salad

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Shrimp are the star of any barbecue. There's a saying: if a barbecue is happening at the summer house, the party is likely to be a family affair, but if shrimp are on the grill, important guests are expected. These marinated royal shrimp in orange juice don’t need any accompaniment besides perhaps some greens to become a complete dish. However, we’ve added a mountain of seasonal vegetables, fire-roasted corn kernels, and an orange sauce to enhance the flavors. The idea for this salad was inspired by a grill master named Mike Johnson, who confidently calls it 'the best shrimp salad ever invented.' While we’ve slightly adjusted and simplified the recipe for our audience, we tend to agree with him.

Ingredients

Shrimp - 21.2 oz
Parsley - 1.1 oz
Garlic - 1 clove
Mild Chili Spice - ½ pieces
Orange zest - 1 tablespoon
Vegetable Oil - 3 spoons
Romaine lettuce - 1 head
Blanched frozen corn - 2 pieces
Sweet Pepper - 2 pieces
Avocado - 1 piece
Cucumbers - 3.5 oz
Olive Oil - 6 teaspoons
Orange juice concentrate - 2 spoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a large bowl, combine chopped parsley, grated orange zest, vegetable oil, crushed garlic clove, salt, and pepper.

Step 2

Peel the shrimp, leaving the tails on if desired, but be sure to remove the intestinal vein.

Step 3

Place the shrimp in a bowl with oil and spices and let them marinate for 10–15 minutes.

Step 4

Meanwhile, slice the cucumbers and cut the lettuce into wide strips, then place them in a salad bowl.

Step 5

Remove the pit and peel from the avocado, slice it into pieces similar to the cucumbers, drizzle with orange juice, and add to the salad bowl.

Step 6

Remove the seeds from the chili pepper and chop it finely.

Step 7

Prepare the sauce by mixing olive oil with orange juice, chopped chili pepper, and salt.

Step 8

Brush the grate of the preheated grill or barbecue with vegetable oil. Coat the corn cobs with oil, lightly sprinkle with salt and pepper, and rub the spices in with your hands. Place the cobs on the grate and cook, turning occasionally, for 15–18 minutes.

Step 9

Brush the sweet pepper with oil and grill it whole for 1–2 minutes on each side. It should not become mushy, but rather soften slightly and take on a smoky aroma.