Southwestern Grilled Shrimp Salad

Spanikopita with Southwestern Grilled Shrimp Salad

Southwestern Grilled Shrimp Salad

Mady Kaye – The Beat Divas

Yield: 6 to 8 servings

2 lbs. medium-large size shrimp, peeled and deveined
3 stalks celery, sliced fine
1 cup green beans, cut into 1½’’ lengths, steamed
2 ears fresh corn, kernels removed, steamed
1 cup pasta (mostaciolli), cooked al dente (measure 1 cup of uncooked pasta)
1 cup red onion, blanched and chopped fine (about half of medium size red onion)
1/3 cup pitted kalamata olives, chopped
½ cup cilantro, packed, chopped fine
¼ cup lime basil, chopped fine*
Dressing for salad:
1/3 cup olive oil
1/3 cup key lime juice
Tabasco, to taste
1 tsp. cumin
2 cloves garlic, minced
salt, to taste
black pepper, to taste
Marinade for shrimp:
1/3 cup key lime juice
1/3 cup olive oil
1 TBSP. fresh grated ginger
1 clove garlic, minced

Cherry tomatoes

1. Whisk together shrimp marinade and marinate peeled/deveined shrimp at least three hours before grilling.  Grill on skewers for about three minutes per side on hot charcoal grill.  Discard marinade.  Set shrimp aside. (Make enough extra for nibbling!)

2. Prepare dressing for salad by whisking all ingredients until well blended. Set aside, but whisk briskly again before adding to salad.

3. Prepare vegetables and pasta according to ingredient list.

4. Assemble all ingredients and dress with salad dressing.

5. Put into large serving bowl and garnish perimeter with cherry tomatoes,

interspersing tomatoes with sprigs of cilantro.  Serve immediately.


* If you cannot find (or do not grow) lime basil, try substituting grated zest of small lime and small amount of chopped fresh basil, less than ¼ cup.

Cook’s note: Salad is best served on day of preparation.