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Grilled Shrimp and Lemon Wasabi Salad

A tasty salad featuring shrimp, rosemary, shallots, fennel bulb slices, baby spinach, red onion, parmesan cheese, avocados and Lemon Wasabi Sauce.

Ingredients

  • 2 lbs. Shrimp, large, peeled, deveined
  • 1 Tbsp. Olive oil
  • 1 half Lemon, juiced
  • 2 sprigs Rosemary, fresh, chopped
  • 4 oz. Robert Rothschild Farm Lemon Wasabi Sauce
  • 1 Tbsp. Shallot, finely chopped
  • 2/3 cup Olive oil
  • 2 tsp. Sesame oil
  • 1 tsp. Thyme, fresh, finely chopped
  • 1 Tbsp. Sesame seeds, toasted
  • 1 pinch Sugar
  • 1 medium Fennel bulb, thinly sliced
  • 1 1/2 lbs. Baby spinach, cleaned
  • 1/2 small Red onion, thinly sliced
  • 6 oz. Parmesan cheese, grated fresh, optional
  • 3 Avocados, diced 1/4 inch
  • Salt and pepper to taste
  • Directions
    1. For shrimp: Peel and devein shrimp, leaving the tail on if desired for aesthetic reasons. Toss with olive oil, lemon juice, rosemary, salt and pepper to taste. Marinate shrimp in a covered dish for at least 45 minutes, may be done a day ahead, adding the salt just before grilling. Place on skewers for ease of grilling.
    2. For Dressing: In a medium bowl, mix together the Lemon Wasabi Sauce, shallot, oils, thyme, sesame seeds and sugar. Add salt and pepper to taste.
    3. Grill shrimp on a hot grill for three to four minutes per side, or until middle of shrimp just turns opaque, do not overcook or shrimp will be tough and dry. Toss shrimp with dressing while still warm.
    4. In a separate bowl, toss fennel, spinach, red onion and half of the parmesan cheese together with dressing and season with salt and pepper.
    5. Place a mound of spinach mixture on a plate or in a bowl, top with shrimp, avocado slices and garnish with remaining parmesan cheese.

Products used in this recipe

Lemon Wasabi Sauce
Lemon Wasabi Sauce
$7.49
   

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