February 20, 2023

Shrimp Radish and Pea Salad

So fresh and so clean. Β 

Ingredients

Vinaigrette
 ½ cup extra virgin olive oil
 1 lemon, juiced
 1 tsp dijon mustard
 1 garlic clove, pressed
 flaky sea salt and ground pepper to taste
Grilled Shrimp
 1 tbsp Extra virgin olive oil
 1 lb medium shrimp (peeled)
 ½ lemon, juiced
 flaky sea salt
Salad
 1 large container mixed salad greens (any greens work well really)
 1 cup fresh peas (frozen may be used) cooked al dente and cooled
 1 bunch radishes, cleaned, tops removed and thinly sliced
 flaky salt and fresh ground pepper to taste
 ¼ cup parmesan cheese, finely grated

Directions

1

For the vinaigrette: Add the lemon juice, garlic and mustard to a small bowl. Whisk together, then slowly stream in the olive oil while whisking. Add a pinch of flaky salt and ground pepper. Set aside.

2

For the grilled shrimp: Preheat a grill to medium heat. In a bowl, combine the olive oil, lemon juice, and a pinch each of sea salt and pepper. Add the shrimp and toss to coat well. Thread the shrimp onto metal skewers. Lay the shrimp on the hot grill and cook for 2-3 minutes on each side, until cooked through (the shrimp will turn opaque). Remove and set aside. When cool enough to handle, pull the shrimp off the skewers.

3

For the salad: Add the greens as well as the radishes and the peas to a large salad bowl. Spoon salad dressing over mixture just enough to gently coat and toss well. Spoon salad onto plates and top with the grilled shrimp. Spoon additional vinaigrette over salads, as desired. Garnish with shredded parmesan.

Shrimp Radish and Pea Salad

Shrimp Radish and Pea Salad

Category, , , , DifficultyIntermediateYields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients

Vinaigrette
 ½ cup extra virgin olive oil
 1 lemon, juiced
 1 tsp dijon mustard
 1 garlic clove, pressed
 flaky sea salt and ground pepper to taste
Grilled Shrimp
 1 tbsp Extra virgin olive oil
 1 lb medium shrimp (peeled)
 ½ lemon, juiced
 flaky sea salt
Salad
 1 large container mixed salad greens (any greens work well really)
 1 cup fresh peas (frozen may be used) cooked al dente and cooled
 1 bunch radishes, cleaned, tops removed and thinly sliced
 flaky salt and fresh ground pepper to taste
 ¼ cup parmesan cheese, finely grated

Steps

1

For the vinaigrette: Add the lemon juice, garlic and mustard to a small bowl. Whisk together, then slowly stream in the olive oil while whisking. Add a pinch of flaky salt and ground pepper. Set aside.

2

For the grilled shrimp: Preheat a grill to medium heat. In a bowl, combine the olive oil, lemon juice, and a pinch each of sea salt and pepper. Add the shrimp and toss to coat well. Thread the shrimp onto metal skewers. Lay the shrimp on the hot grill and cook for 2-3 minutes on each side, until cooked through (the shrimp will turn opaque). Remove and set aside. When cool enough to handle, pull the shrimp off the skewers.

3

For the salad: Add the greens as well as the radishes and the peas to a large salad bowl. Spoon salad dressing over mixture just enough to gently coat and toss well. Spoon salad onto plates and top with the grilled shrimp. Spoon additional vinaigrette over salads, as desired. Garnish with shredded parmesan.

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