Salad

Citrus Bean Salad with Grilled Shrimp

Citrus Bean Salad with Grilled Shrimp

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<p>Just the name of this great <em>Citrus Bean Salad with Grilled Shrimp</em> is enough to make you crave it and rush to prepare it. It’s a quick and easy salad that includes a delicious vinaigrette made of lime juice, vinegar, capers, garlic, honey, mustard, and Adobo, along with the unique flavor of GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a>. Season your shrimp with this vinaigrette and grill. Finish the salad by mixing our creamy GOYA® <a href="https://www.goya.com/en/products/red-kidney-beans-can/">Dark Red Kidney Beans</a> with some arugula, onion, radishes, and cherry tomatoes. A wonderful treat for your tastebuds!</p>

Total Time

35m

Prep Time:15m

Yields:4 Servings

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Ingredients

Vinaigrette:

¼ cup

GOYA® Lemon Juice

¼ cup

GOYA® Red Wine Vinegar

2 tbsp.

GOYA® Capers, chopped

1 tbsp.

<p><span>Dijon mustard</span></p>

2 tsp.

GOYA® Pure Honey

1 tsp.

GOYA® Minced Garlic

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

¾ cup

GOYA® Extra Virgin Olive Oil

2 tbsp.

<p><span>finely chopped fresh parsley</span></p>

Grilled Shrimp and Tomatoes:

1 lb.

<p><span>grape tomatoes</span></p>

1 tbsp.

GOYA® Extra Virgin Olive Oil

2

<p><span>lemons, halved</span></p>

1 lb.

<p><span>jumbo shrimp, peeled, with tails intact</span></p>

1

<p><span>baguette, halved lengthwise</span></p>

Salad:

6 cups

<p><span>assorted mixed greens (such as radicchio, endive, arugula and frisée)</span></p>

1 can
(15.5 oz.)

GOYA® Dark Kidney Beans, drained and rinsed

⅓ cup

<p><span>shaved red onion</span></p>

⅓ cup

<p><span>shaved radish</span></p>

Directions

Kitchen View

Vinaigrette:

Step 1

<p>Stir together lemon juice, vinegar, capers, mustard, honey, garlic and Adobo. Slowly drizzle in extra virgin olive oil, whisking until incorporated. Stir in parsley.</p>

Grilled Shrimp and Tomatoes:

Step 2

<p>Preheat grill to medium-high heat; grease grates well. Place tomatoes on skewers; brush gently with extra virgin olive oil. Grill for 5 to 8 minutes or until lightly charred and blistered; set aside. Grill lemon halves, cut side down; grill for about 2 minutes or until heated through. Set aside.</p>

Step 3

<p>Toss shrimp with ¼ cup vinaigrette. Brush cut sides of baguette with some of the remaining vinaigrette. Grill shrimp, turning as needed, for about 5 minutes or until well-marked and curled. Grill bread, cut side down, for 2 to 3 minutes or until lightly toasted.</p>

Step 4

<p>Toss greens, beans, onion and radish with enough vinaigrette to coat well. Divide among four plates; top with grilled shrimp and tomato skewers. Serve with bread and grilled lemon halves.</p> <p><strong>Note:</strong> Make this a surf and turf entrée salad. Serve thinly sliced grilled strip loin alongside the shrimp.</p>

Products in this Recipe

Lemon Juice

Lemon Juice
Red Wine Vinegar

Red Wine Vinegar
Capers

Capers
Pure Honey

Pure Honey
Minced Garlic

Minced Garlic
Adobo All-Purpose Seasoning with Pepper

Adobo All-Purpose Seasoning with Pepper
Extra Virgin Olive Oil

Extra Virgin Olive Oil
Dark Kidney Beans

Dark Kidney Beans

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Recipe Tags

Salad

Shrimp

Grilling

All-Ocassion

Under 35 minutes

Summer

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