Grilled Shrimp with Hearts of Palm Salad
Summer is upon us, and this grilled shrimp with hearts of palm salad is the new summer salad recipe you never knew you needed. The shrimp are tender, juicy, and loaded with flavor.
Ingredients
Grilled shrimp with marinade
- 1 lb. raw skewered shrimp , make sure they are peeled and deveined. You can leave the tail on for presentation
- ¼ cup olive oil
- 2 tablespoons chopped Italian parsley
- 2 teaspoons minced garlic about 2 cloves
- 1 tablespoon lemon juice fresh squeezed
- ½ teaspoon salt
- ¼ teaspoon black pepper
Hearts of palm salad
- 1 can whole hearts of palm , 7.8 ounces drained
- 1 English cucumber , peeled using a julienne peeler
- 1 large red or striped bell pepper, diced small
- ¼ cup shallots diced small
- 1 medium jalapeno , seeded and deveined diced small about 1/2 cup
Hearts of palm dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Equipment
- 2 small mixing bowls for the marinade and dressing
- 2 plates for the shrimp, grilling tongs, and aluminum foil
- gas grill
- serving bowl for the salad and shrimp
Instructions
Prepare the marinade:
- In a small bowl, combine the olive oil, lemon juice, chopped Italian parsley, minced garlic, salt and pepper. Stir well.
- Brush the marinade over the shrimp and let it rest for 10 minutes. You can also marinate the shrimp for 30 minutes in the refrigerator if you prefer. Set the marinated shrimp aside.
Prepare the grill:
- You’ll need a clean plate, grilling tongs, and aluminum foil for this recipe.
- Add a sheet of aluminum foil to the gas grill, then preheat the grill to 350 degrees.
- Add the marinated shrimp skewers to the grill lined with aluminum foil.
- Close the lid, and let the shrimp cook for 3-4 minutes before flipping.
- Close the lid again and allow the shrimp to finish cooking for another 3 minutes.
- The shrimp should be pink in color, not translucent.
- Remove the shrimp from the grill using your tongs. Set them aside.
Prepare the salad dressing:
- In a small bowl, combine the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper. Mix until well combined. Set aside.
Prepare the salad:
- Drain the liquid from the canned whole hearts of palm.
- Using a sharp knife, gently slice the hearts of palm in half. From there, you will run the knife down the hearts of palm making long thin slices. This will give the impression that the hearts of palm have been shredded.
- Next, you will use your julienne peeler to peel the English cucumber. Simply run the tool from the top of the cucumber down to the bottom. You will be left with long, thin strands of cucumber. Press out any excess moisture from the cucumber using a paper towel.
- Next, you will dice the jalapeno. Be sure to remove the seeds and veins to make the jalapeno less spicy.
- Then, you will dice the striped or red bell pepper and shallots.
- Add all of the veggies into a large serving bowl, making sure to add the hearts of palm last.
- Very gently toss the salad using two forks. Add the dressing and grilled shrimp skewers.
- Top with a few turns of cracked black pepper, a pinch of salt and a few red pepper flakes.
- Enjoy!
Nutrition
Serving: 1serving, Calories: 405kcal, Carbohydrates: 14g, Protein: 23g, Fat: 29g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Trans Fat: 1g, Cholesterol: 191mg, Sodium: 1650mg, Potassium: 557mg, Fiber: 3g, Sugar: 6g, Vitamin A: 2373IU, Vitamin C: 86mg, Calcium: 125mg, Iron: 2mg