Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

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

Shrimp Scampi

Dinner at Your Door

Caesar Salad

Panini Express

Shrimp, Avocado, and Mango Salsa Quesadillas

Food Matters

Modern Bouillabaisse

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.