Citrus Bean Salad with Grilled Shrimp
Just the name of this great Citrus Bean Salad with Grilled Shrimp 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® Extra Virgin Olive Oil. Season your shrimp with this vinaigrette and grill. Finish the salad by mixing our creamy GOYA® Dark Red Kidney Beans with some arugula, onion, radishes, and cherry tomatoes. A wonderful treat for your tastebuds!
Total Time
35m
Prep Time:15m
Yields:4 Servings
Ingredients
Vinaigrette:
¼ cup
¼ cup
2 tbsp.
1 tbsp.
Dijon mustard
2 tsp.
1 tsp.
2 tbsp.
finely chopped fresh parsley
Grilled Shrimp and Tomatoes:
1 lb.
grape tomatoes
1 tbsp.
2
lemons, halved
1 lb.
jumbo shrimp, peeled, with tails intact
1
baguette, halved lengthwise
Salad:
6 cups
assorted mixed greens (such as radicchio, endive, arugula and frisée)
1 can
(15.5 oz.)
⅓ cup
shaved red onion
⅓ cup
shaved radish
Directions
Vinaigrette:
Step 1
Stir together lemon juice, vinegar, capers, mustard, honey, garlic and Adobo. Slowly drizzle in extra virgin olive oil, whisking until incorporated. Stir in parsley.
Grilled Shrimp and Tomatoes:
Step 2
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.
Step 3
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.
Step 4
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.
Note: Make this a surf and turf entrée salad. Serve thinly sliced grilled strip loin alongside the shrimp.
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Citrus Bean Salad with Grilled Shrimp
Prep Time 15m
Total time 35m
Yields: 4 Servings
Just the name of this great Citrus Bean Salad with Grilled Shrimp 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® Extra Virgin Olive Oil. Season your shrimp with this vinaigrette and grill. Finish the salad by mixing our creamy GOYA® Dark Red Kidney Beans with some arugula, onion, radishes, and cherry tomatoes. A wonderful treat for your tastebuds!
Ingredients
Vinaigrette:
¼ cup
¼ cup
2 tbsp.
1 tbsp.
Dijon mustard
2 tsp.
1 tsp.
2 tbsp.
finely chopped fresh parsley
Grilled Shrimp and Tomatoes:
1 lb.
grape tomatoes
1 tbsp.
2
lemons, halved
1 lb.
jumbo shrimp, peeled, with tails intact
1
baguette, halved lengthwise
Salad:
6 cups
assorted mixed greens (such as radicchio, endive, arugula and frisée)
1 can (15.5 oz.)
⅓ cup
shaved red onion
⅓ cup
shaved radish
Directions
Vinaigrette:
Step 1
Stir together lemon juice, vinegar, capers, mustard, honey, garlic and Adobo. Slowly drizzle in extra virgin olive oil, whisking until incorporated. Stir in parsley.
Grilled Shrimp and Tomatoes:
Step 2
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.
Step 3
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.
Step 4
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.
Note: Make this a surf and turf entrée salad. Serve thinly sliced grilled strip loin alongside the shrimp.
