Crisp salad greens, grilled shrimp, sweet raspberries, creamy avocado and tender hearts of palm make for a hit summer salad. You can even grill the shrimp ahead, chill and use for lunch the next day, which is how this recipe came to be. The vinaigrette doubles as marinade for the shrimp and dressing for the salad.
Marinade and Dressing (makes 1 cup total)
1/2cupavocado oil or olive oil
1/2cupraspberry vinegarsee note below on vinegar
1pinchground black pepper
1 1/2poundslarge wild shrimp
2containersfresh raspberries12 ounces
1canhearts of palmdrained
6-8ouncesdark salad greens of choiceI used baby arugula
1 1/2tablespoonsfresh chopped cilantro or parsleyoptional
If shrimp are not already cleaned, peel and devein them, rinse gently under cold water and set aside on paper towels to dry.
Make the marinade. In a medium bowl, whisk together the oil and vinegar. Add a pinch of salt and pepper. Pour 1/2 a cup of the vinaigrette into a small bowl to use for dressing the salad.
Add the cleaned shrimp and toss to coat. Allow them to marinate at room temperature for 20 minutes. While shrimp are marinating, prepare the grill, grill pan or broiler. Quarter the avocado, slice the hearts of palm crosswise. Place salad greens in four bowls.
Cook the shrimp, turning once, just until they are pink, about 2 minutes per side. Add the shrimp to the salad bowl along with the berries, avocado quarter, and hearts of palm. Garnish with freshly chopped cilantro or parsley if desired. Drizzle with 2 tablespoons of vinaigrette per person and serve.
Depending on the natural sweetness of your vinegar you may need to add a little more oil. Taste it and adjust for your preference. The vinegar I use works well in a 1:1 ratio. The traditional ratio for a vinaigrette is 3:1, oil to vinegar.For shrimp, I use the 16-20 size. If you can't get them smaller shrimp work just fine and are more budget friendly. Figure about 12-16 ounces to serve 4.
Recipe from Chef Sally Cameron of AFoodCentricLife.com