Summer Shrimp Salad Recipe
-Approx. 20 pieces of medium sized wild shrimp- peeled and deveined
-4-6 skewers- soaked in water 20 before threading
-2 parts extra virgin olive oil/ 1 part fresh lemon juice (ex: 1 C EVOO/0.5C lemon)
-1 T paprika (preferably smoked!)
-2 T freshly chopped parsley
-2 T freshly chopped basil
-Sea salt and freshly cracked pepper to taste
*Salad should include your favorite summer seasonal veggies! Assemble over your greens or lettuce in small piles.
-Arugula or your favorite bed of lettuce
-Raw green beans
-Sliced red or yellow beets
-Crumbled feta cheese
For the marinade, combine lemon and all spices and herbs in a medium bowl. Next, continuously whisk while pouring a steady stream of extra virgin olive oil to the bowl to create an emulsified marinade. Place cleaned shrimp in the marinade for a minimum of 20 min (or up to 3 hours). Keep refrigerated. Lace the pre-soaked skewers with shrimp in groups of about 5. Cook on a preheated grill treated with a non-stick spray or oil beforehand. Cook 2-3 min/side. Shrimp is done when they’re firm to the touch. Place skewers on top of salad and enjoy topped with fresh lemon juice a drizzle of EVOO, and a bit of salt and pepper to taste. Can’t get any fresher than this!