Sunday, May 22, 2011

Island Grilled Shrimp Salad

Anyone can prepare this easy recipe. Pick up some local shrimp and grill it up. Then slice and dice the fruit and vegetables, mix up the dressing, and you have lunch or dinner in under an hour. The salad can be served at room temperature or chilled in the refrigerator until you are ready to eat.

3 to 4 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon ground cumin
Sea salt and pepper to taste

Combine all ingredients and shake well.

1 pound shrimp, peeled and cleaned
1 large mango, peeled and cut into chunks
1 cup pineapple, cubed
½ red bell pepper, diced
½ small red onion, thinly sliced
3 tablespoons chopped cilantro
½ jalapeno pepper, seeded and chopped (optional)
Juice of 2 limes
Sea salt
Mixed salad greens (optional)

Marinate shrimp in a little olive oil and lime juice for half an hour. Grill the shrimp until just opaque. Cool.

Toss the shrimp with remaining salad ingredients. Serve alone, or over a bed of the salad greens. Drizzle on the vinaigrette.

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