Grilled Shrimp Salad
6 servings
40 minutes
Shrimp is the ceremonial type of barbecue. There is a sign: if a barbecue is planned at the dacha, the party will most likely be held in the family circle, and if shrimp are on the grill, important guests are expected. Actually, king prawns marinated in orange juice do not need any accompaniment, except perhaps green leaves, to turn into a self-sufficient dish. But we also added a mountain of seasonal vegetables, and corn kernels fried on the fire, and orange sauce to expand the palette. The idea for the salad was spied on by grill master Spencer Watts, who, without too much embarrassment, calls it "the best shrimp salad ever invented." Although we slightly adjusted and simplified the recipe to suit our reality, we are inclined to agree with him.
1
Mix chopped parsley, grated orange zest, vegetable oil, crushed garlic clove, salt, and pepper in a large bowl.
- Parsley: 30 g
- Orange zest: 1 tablespoon
- Vegetable oil: 3 tablespoons
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
2
Peel the shrimp from the shell (tails can be left on, but the intestine must be removed).
3
Place the shrimp in a bowl with oil and spices and let marinate for 10-15 minutes.
- Shrimp: 600 g
4
Meanwhile, slice the cucumbers and cut the salad into wide strips, then place them in a salad bowl.
- Cucumbers: 100 g
- Romano lettuce: 1 head
5
Remove the pit and skin from the avocado, slice it like cucumbers, drizzle with orange juice, and add to the salad bowl.
- Avocado: 1 piece
- Orange juice: 2 tablespoons
6
Remove seeds from the chili pepper and chop it finely.
- Chili pepper: 0.5 piece
7
Prepare the sauce by mixing olive oil with orange juice, chopped chili pepper, and salt.
- Olive oil: 6 tablespoons
- Orange juice: 2 tablespoons
- Chili pepper: 0.5 piece
- Salt: to taste
8
Grease the grill or barbecue rack with vegetable oil. Brush the corn cobs with oil, lightly sprinkle with salt and pepper, and rub the spices in with your hands. Place the cobs on the rack and cook for 15-18 minutes, turning occasionally.
- Vegetable oil: 3 tablespoons
- Boiled-frozen sweetcorn: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
9
Brush the sweet pepper with oil and grill it whole for 1-2 minutes on each side. It should not become mushy but soften slightly and acquire a smoky aroma.
- Vegetable oil: 3 tablespoons
- Bell pepper: 2 pieces
10
When the corn is almost ready, add the shrimp and fry them for 2-3 minutes on each side.
- Shrimp: 600 g
11
Cut the kernels off the corn and add them to the salad bowl.
- Boiled-frozen sweetcorn: 2 pieces
12
Cut the sweet pepper into strips and add it to the salad.
- Bell pepper: 2 pieces
13
Pour the salad with orange dressing, mix it and taste: add salt and pepper if needed.
- Orange juice: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
14
Place the shrimp on top of the salad and serve immediately.
- Shrimp: 600 g
