Grilled Shrimp with Heirloom Tomato Salad

Shrimp is marinated for an hour and then grilled and served on top of a bed of mixed greens. Scallops can be used in place of the shrimp if desired. Recipe by Amanda Cushman.

1 1/2 pounds large shrimp, peeled and de-veined

5 tablespoons lime juice

1/4 cup virgin olive oil

2 teaspoons ground cumin

1 small jalapeno, seeded and minced

6 tablespoons cilantro, chopped

1/4 teaspoon salt

Salad

3 large Heirloom tomatoes of mixed colors, large dice

1 shallot, minced

1/4 cup basil, chopped

3 tablespoons balsamic vinegar

1/3 cup virgin olive oil

Salt and fresh ground pepper, to taste

4 cups mixed salad greens

1 half of a small ripe papaya, peeled, diced, garnish

Combine the shrimp with the lime, olive oil, cumin, jalapeno, cilantro and salt in a medium bowl. Toss and allow to sit at room temperature for one hour.

Combine the tomatoes, shallot, basil, balsamic, olive oil, salt and pepper in a large bowl. Toss well and set aside.

Turn the grill to high and allow to preheat for 5 minutes. Remove the shrimp from the marinade and place on the grill, discarding the marinade. Lower the heat to medium and cook the shrimp until pink and slightly curled, about 3 to 4 minutes on each side. Transfer to a plate.

Add the mixed greens to the tomatoes. Taste for seasoning.

Divide the greens between four serving plates, top with the shrimp, and garnish each serving with the diced papaya.

Yield: 4 servings.

Grilled Shrimp with Heirloom Tomato Salad – PRINTABLE

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