Grilled Shrimp Citrus Salad with Beans and Tomatoes

Grilled Shrimp Citrus Salad with Beans and Tomatoes
Grilled Shrimp Citrus Salad with Beans and Tomatoes

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Prep time

15m

Total time

35m

Yields

4

Servings

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  • About this Recipe
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  • Ingredients
  • Directions

Ingredients

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Vinaigrette:

2 tbsp.

GOYA® Capers, chopped

1 tbsp.

Dijon mustard

¾ cup

Extra Virgin Olive Oil
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2 tbsp.

finely chopped fresh parsley

Grilled Shrimp and Tomatoes:

1 lb.

grape tomatoes

1 tbsp.

Extra Virgin Olive Oil
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Winner of the ChefsBest® Excellence Award for overall quality.*

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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.)

GOYA® Dark Kidney Beans, drained and rinsed

cup

shaved red onion

cup

shaved radish

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

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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.

Salad:

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.

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Caribbean Mexico South America Central America Spain Under 40 Spring Summer

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