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Grilled Garlic Shrimp

With Mâche, Avocado, and Red Onion Salad

From the book Cooking for Two by Jessica Strand

Serves

Introduction

This dish is so festive-looking it can be made for a special occasion or as a last-minute, quickie dinner. It’s important to remember that the shrimp cooks very quickly, easily becoming chewy and overcooked. But if you stay on top of the process, you’ll have succulent shrimp every time.

Ingredients

Shrimp

	6	cloves garlic, pressed through a garlic press to make 3 tablespoons
	2	Tbsp. extra-virgin olive oil
	¼	tsp. sea salt
	~	Freshly ground pepper to taste
	10	jumbo shell-on shrimp (about 1 pound), washed

Salad

	6	cups mâche (about 5 to 6 ounces)
	1	avocado, halved, pitted, and cut into ¾-inch cubes
	1	medium fennel bulb, outside layer removed, halved, cored, and thinly sliced
	¼	large red onion, thinly sliced, then coarsely chopped
	2	Tbsp. extra-virgin olive oil
	1½	tsp. balsamic vinegar
	½	tsp. fresh lemon juice
	~	Salt to taste

Steps

Prep the shrimp: In a medium bowl, place the garlic, olive oil, ¼ teaspoon salt, and pepper to taste. Add the shrimp, toss to coat, and marinate for 15 minutes or more.
Make the salad: In a medium bowl, combine the mâche, avocado, fennel, and red onion. Drizzle with the olive oil, balsamic vinegar, and lemon juice, and sprinkle with salt. Toss and arrange on two plates.
Make the shrimp: Preheat the grill to medium-high. Thread 5 shrimp onto each of 2 skewers. Brush with the marinade. Grill for 2 to 3 minutes per side, or until just cooked through. Place the cooked shrimp on top of the salad, and serve.

This content is from the book Cooking for Two by Jessica Strand.

Zanne Miller

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