Eddie's Grilled Shrimp and Roasted Red Pepper Salad
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 197
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 19
- Cholesterol
- 145
- Sodium
- 834
- Total: 40 min
- Active: 40 min
Ingredients
Two 12-ounce jars roasted red peppers
Zest and juice of 1 lemon
5 cloves garlic
1/2 bunch green onions, chopped, plus more for topping
1 tablespoon olive oil, plus for oiling the grill grates
1 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
2 pounds large shrimp, peeled and deveined
4 cups arugula, for plating
4 cups mixed greens, for plating
One 12-ounce brick feta cheese, cut into 1-inch cubes
Directions
- In a food processor or blender, combine the roasted peppers, lemon zest and juice, garlic, green onions, olive oil, crushed red pepper and some salt and black pepper. Pulse until well combined.
- Pour half of the marinade over the shrimp and toss well. If desired, marinate the shrimp in the refrigerator for up to 30 minutes.
- Prepare a grill or grill pan for medium-high heat. Oil the grill grates.
- Remove the shrimp from the marinade and transfer to the grill. Grill on both sides until cooked through, about 2 minutes per side; the shrimp should be pink and firm.
- Transfer the remaining marinade to a saucepan with 1/4 cup water. Bring to a boil, then lower to a simmer; cook until slightly thickened, about 5 minutes.
- To serve: Make a small salad with arugula and mixed greens in the center of each plate. Top with grilled shrimp, and drizzle over the sauce. Scatter feta cheese and green onions over the top.